Cotoletta alla Bolognese
Breaded veal cutlet, fried and topped with prosciutto and Parmesan cheese, then baked until golden brown.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cotoletta alla Bolognese, originating from Bologna, Emilia-Romagna, represents a refined evolution of the simple breaded cutlet. The dish likely emerged from a desire to elevate a common preparation with the region's rich culinary traditions, incorporating local delicacies like prosciutto and Parmesan cheese. It reflects Bologna's historical reputation for gastronomic excellence and the use of high-quality ingredients.
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Cotoletta alla Bolognese is a celebrated dish in Bologna and Emilia-Romagna, often enjoyed as a main course in traditional restaurants and family meals. It embodies the region's dedication to high-quality ingredients and careful preparation.
Regional Pride
The dish is a point of pride for Bolognese cuisine, showcasing the region's gastronomic heritage and skillful use of local ingredients. It's commonly found on menus highlighting traditional Bolognese dishes.
Festive Occasions
While not exclusively reserved for special occasions, Cotoletta alla Bolognese is often served during family gatherings, celebrations, or Sunday lunches, reflecting its elevated status as a more elaborate and indulgent preparation.
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Cotoletta alla Bolognese offers a harmonious blend of savory, salty, and creamy flavors, enriched by the textural contrast of crispy breading and melted cheese.
The veal cutlet provides a tender and slightly sweet base. The breading adds a satisfying crunch and nutty flavor from the frying process. Prosciutto contributes a salty, savory, and slightly sweet element, enhancing the meatiness of the dish. Parmesan cheese lends a sharp, nutty, and umami-rich flavor, creating a creamy and decadent topping. The baking process melts the cheese and prosciutto, melding the flavors together beautifully.
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Veal Quality
Use high-quality, thinly sliced veal cutlets for optimal tenderness and even cooking. Ask your butcher for assistance if needed.
Breadcrumb Texture
Fresh breadcrumbs, seasoned with herbs and spices, provide the best texture and flavor for the breading. Avoid overly fine or coarse breadcrumbs.
Cheese Selection
Authentic Parmigiano-Reggiano cheese is essential for achieving the characteristic flavor and creamy texture of the topping. Use freshly grated cheese for the best results.
Frying Temperature
Maintain a consistent oil temperature during frying to ensure even browning and a crispy crust. The oil should be hot enough to sizzle gently but not so hot that it burns the breadcrumbs.
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