Cotoletta alla bolognese

Cotoletta alla Bolognese is a traditional Italian dish, particularly associated with the city of Bologna and the surrounding region of Emilia-Romagna. It is a variation of the classic cotoletta, which is a breaded and fried veal cutlet. The Bolognese version distinguishes itself by the addition of Parmigiano-Reggiano cheese and Prosciutto, creating a rich and flavorful dish that reflects the culinary heritage of the region.

Ingredients and Preparation

The main ingredient of Cotoletta alla Bolognese is a veal cutlet, which is tenderized and then coated in a mixture of eggs and breadcrumbs. Before frying, slices of Prosciutto and a generous sprinkling of grated Parmigiano-Reggiano cheese are added on top of the cutlet. In some variations, the dish is then baked rather than fried, allowing the cheese to melt and the flavors to meld together.

Serving

Cotoletta alla Bolognese is typically served as a main course, accompanied by a side of vegetables or a light salad. It is often paired with a glass of local wine, such as a Lambrusco or a Sangiovese, which complements the rich flavors of the dish.

Cultural Significance

This dish is a testament to the rich culinary tradition of Bologna, a city renowned for its delicious and hearty cuisine. Cotoletta alla Bolognese showcases the region's love for high-quality, simple ingredients transformed into flavorful dishes. It is a staple in local trattorias and is celebrated among food enthusiasts for its comforting and satisfying taste.

See Also

• Italian cuisine
• Bologna
• Emilia-Romagna
• Parmigiano-Reggiano
• Prosciutto