Cotoletta alla Bolognese
Breaded veal cutlet, fried and topped with prosciutto and Parmesan cheese, then baked in broth.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Cotoletta alla Bolognese is believed to have originated in Bologna, Emilia-Romagna, Italy. Its roots are likely linked to the broader culinary tradition of breaded and fried cutlets that are common across Europe, particularly in the region. The addition of prosciutto and Parmesan, and the baking in broth, are likely local innovations to elevate the dish.
Cotoletta alla Bolognese is a classic dish that represents the rich culinary heritage of Bologna and the Emilia-Romagna region. It's considered a refined and celebratory meal, often served in restaurants and enjoyed during special occasions.
Regional Pride
The dish is a symbol of Bolognese culinary excellence and is often featured in regional cookbooks and promotional materials.
Family Traditions
While often enjoyed in restaurants, variations of Cotoletta alla Bolognese are sometimes prepared at home for special family meals or gatherings.
Cotoletta alla Bolognese offers a rich and savory flavor profile, blending the crispness of fried veal with the saltiness of prosciutto, the sharpness of Parmesan, and the umami depth from the broth.
The primary flavor comes from the veal cutlet, which is tenderized, breaded, and fried to a golden brown. The prosciutto adds a salty and cured meat element, complementing the veal's mildness. Parmesan cheese introduces a sharp, nutty, and umami flavor. Baking the dish in broth (typically beef or chicken) infuses the cutlet with moisture and richness, creating a more complex and flavorful experience.
Veal Quality
Use high-quality veal cutlets that are thinly sliced and tenderized. This will ensure a tender and flavorful result.
Breadcrumb Coating
Use fresh breadcrumbs for a lighter and crispier coating. Season the breadcrumbs with salt, pepper, and Parmesan cheese for extra flavor.
Frying Technique
Fry the cutlets in clarified butter or a mixture of butter and oil at medium-high heat until golden brown and cooked through. Avoid overcrowding the pan to ensure even browning.
Broth Selection
Use a flavorful homemade or high-quality store-bought beef or chicken broth to add depth to the dish. Season the broth appropriately.
Baking Time
Bake the cutlets just long enough for the cheese to melt and the prosciutto to warm through. Overbaking can dry out the veal.
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