Cotoletta alla bolognese

Cotoletta alla bolognese
Cotoletta alla bolognese with black truffle
Alternative namesPetroniana
CourseSecondo (Italian course)
Place of originItaly
Region or stateBologna, Emilia-Romagna
Associated cuisineItalian (Emilian)
Main ingredientsVeal, ham, Parmesan
Ingredients generally usedEggs, flour
VariationsTruffles
Similar dishesCotoletta alla milanese

Cotoletta alla bolognese (Italian: [kotoˈletta alla boloɲˈɲeːze, -eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a variety of cotoletta (veal cutlet preparation) from the city of Bologna, Italy. It is also known as petroniana, after Petronius, a fifth century bishop and the patron saint of Bologna.

The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.

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