Cotoletta alla bolognese is a traditional dish of the Italian city of Bologna. It is also known as "Petroniana", after Petronius, a fifth century bishop and the patron saint of Bologna.[1]
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.[2]
It is often served with truffles, particularly trifola, a small and fragrant white truffle from the Apennines near Bologna).[citation needed][original research?] Occasionally some tomato paste is added to the baking pan.[citation needed][original research?]
The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.[3][2]
^Berardino, Sabino (2017-07-03). "La cotoletta alla bolognese ovvero la "Petroniana" eretica di Lucia Antonelli – Taverna del Cacciatore – Castiglion dei Pepoli (BO)" [The Cotoletta alla Bolognese or the heretical "Petroniana" by Lucia Antonelli - Taverna del Cacciatore - Castiglion dei Pepoli (BO)]. Luciano Pignataro Wine & Food Blog (in Italian). Archived from the original on 2020-08-05.
^ ab"Cotoletta alla Bolognese". Accademia Italiana della Cucina (in Italian). Archived from the original on 2019-07-03.
^"La vera Cotoletta alla Bolognese" (in Italian). Archived from the original on 2019-07-03. Retrieved 2021-10-26.
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