Cotoletta alla Bolognese
Breaded veal cutlet, fried and topped with prosciutto and Parmigiano-Reggiano cheese.
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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The history of Cotoletta alla Bolognese is rooted in the culinary traditions of Bologna, Italy. It likely evolved from simpler breaded meat dishes, with the addition of prosciutto and Parmigiano-Reggiano reflecting the region's rich gastronomic heritage and abundance of high-quality ingredients. Its development is tied to the broader history of Italian cuisine, where regional variations and innovations are highly valued.
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Cotoletta alla Bolognese is a celebrated dish in Bologna and Emilia-Romagna, often seen as a symbol of the region's culinary excellence and its commitment to using high-quality local ingredients. It represents a refined take on simple comfort food.
Regional Pride
This dish showcases the pride of the Bologna region by highlighting its famous prosciutto and Parmigiano-Reggiano. It's often served in traditional trattorias and restaurants to demonstrate the local culinary heritage.
Celebratory Meal
While enjoyed year-round, Cotoletta alla Bolognese is often featured during special occasions and family gatherings, representing a treat and a symbol of hospitality.
A Variation on a Theme
It is a distinct variation within the larger Italian tradition of 'cotoletta' dishes, demonstrating how Italian cuisine adapts and evolves across different regions.
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Cotoletta alla Bolognese offers a rich and savory flavor profile, blending the crispiness of fried veal with the saltiness of prosciutto and the sharp, nutty taste of Parmigiano-Reggiano.
The dish begins with a tender veal cutlet, which is breaded and fried to a golden-brown perfection, providing a satisfying crunch. High-quality prosciutto, known for its delicate and slightly salty flavor, is then layered on top of the fried veal. Finally, generous shavings of Parmigiano-Reggiano cheese, aged to develop its characteristic umami and granular texture, are added. The heat from the veal gently melts the cheese, creating a harmonious blend of textures and flavors that's both comforting and sophisticated.
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Veal Selection
Choose thin, tender veal cutlets for optimal cooking and tenderness. Pounding the cutlets to an even thickness ensures even cooking.
Breadcrumb Perfection
Use fresh breadcrumbs, ideally homemade, for the best texture and flavor. Season the breadcrumbs with salt, pepper, and a touch of grated Parmesan for extra flavor.
Frying Technique
Use clarified butter or a high-quality oil with a high smoke point for frying. Ensure the oil is hot enough to create a crispy crust without burning. Avoid overcrowding the pan.
Cheese Application
Add the prosciutto and Parmigiano-Reggiano immediately after frying the veal, allowing the residual heat to gently melt the cheese without overcooking the meat.
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