Cotoletta alla bolognese facts for kids
 |
|
| Alternative names | Petroniana |
|---|---|
| Type | Meat entree |
| Course | Main |
| Place of origin | Italy |
| Region or state | Emilia-Romagna |
| Serving temperature | Hot |
| Main ingredients | Veal, ham, Parmesan cheese |
| Ingredients generally used | Eggs, flour |
| Variations | truffles |
| Similar dishes | cotoletta alla milanese faldìa Wiener Schnitzel |
Cotoletta alla Bolognese is a yummy traditional dish from Bologna, a city in Italy. It's also called "Petroniana." This name comes from Petronius, who was a bishop and the patron saint of Bologna a long time ago.
This dish is made with a thin slice of veal meat. The meat is coated in eggs, flour, and breadcrumbs. It's a bit like a giant chicken nugget, but with veal!
Contents
How It's Made
Cooking the Veal
First, the breaded veal is fried. Chefs use either lard (a type of animal fat) or butter to cook it. This makes the outside crispy and golden.
Adding the Toppings
After frying, a slice of tasty ham is placed on top. Then, a generous handful of Parmesan cheese is sprinkled over the ham. Parmesan is a hard, salty Italian cheese.
Finishing in the Oven
Next, a little bit of meat broth is added. Broth is a flavorful liquid made from simmering meat and vegetables. This helps to keep the dish moist and adds more flavor. Finally, the cotoletta goes into the oven. It bakes just until the cheese melts and becomes bubbly.
Serving Suggestions
Cotoletta alla Bolognese is often served with special mushrooms called truffles. A popular choice is "trifola," a small, white truffle. These truffles grow in the Apennine Mountains near Bologna. Sometimes, a little tomato paste is added to the baking pan for extra flavor.
History of the Recipe
The official recipe for Cotoletta alla Bolognese was recorded. It was deposited at the Italian Academy of Cuisine. This happened at the Chamber of Commerce of Bologna. The date was October 14, 2004. This means the recipe is protected and recognized as a traditional dish.
