Cotoletta alla bolognese

Cotoletta alla bolognese (Italian: [kotoˈletta alla boloɲˈɲeːze, -eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a traditional dish of the city of Bologna, in the Emilia-Romagna region of Italy.^[1][2] It is also known as petroniana, after Petronius, a fifth century bishop and the patron saint of Bologna.^[3]

Cotoletta alla bolognese

Alternative names	Petroniana
Course	Secondo (Italian course)
Place of origin	Italy
Region or state	Bologna, Emilia-Romagna
Associated cuisine	Italian (Emilian)
Main ingredients	Veal, ham, Parmesan
Ingredients generally used	Eggs, flour
Variations	Truffles
Similar dishes	Cotoletta alla milanese, faldìa, Wiener schnitzel

It consists of a veal cutlet (scannello or sottonoce) coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted.

The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.^[4]

See also

• Italy portal
• Food portal

• List of veal dishes
• Cotoletta
• Cotoletta alla milanese
• Wiener schnitzel