| Cotoletta alla bolognese | |
| Alternate Name: | Petroniana |
| Country: | Italy |
| Region: | Bologna, Emilia-Romagna |
| Associated Cuisine: | Italian (Emilian) |
| Course: | Secondo (Italian course) |
| Main Ingredient: | Veal, ham, Parmesan |
| Minor Ingredient: | Eggs, flour |
| Variations: | Truffles |
| Similar Dish: | Cotoletta alla milanese, faldìa, Wiener schnitzel |
Cotoletta alla bolognese (pronounced as /it/; egl|label=[[Bolognese dialect|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]
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]