Английская Википедия:Cotoletta alla bolognese

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Шаблон:Short description Шаблон:Infobox food

Cotoletta alla Bolognese is a traditional dish of Bologna. It is also known as "Petroniana", after Petronius, a fifth century bishop and the patron saint of the city of Bologna.[1]

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.[2]

It is often served with truffles, particularly "trifola", a small and fragrant white truffle from the Apennines near Bologna).Шаблон:Citation neededШаблон:Original research inline Occasionally some tomato paste is added to the baking pan.Шаблон:Citation neededШаблон:Original research inline

The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004.[3][2]

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