Cotoletta alla Petroniana o alla Bolognese

One of the testiest dish in Bologna

Cotoletta alla Petroniana or Bolognese (Cutlet Petroniana or Bolognese) is one of the tastiest dish u can order in Bologna, it’s made of beaten veal rump, breaded and fried in butter in a pan, enriched with raw ham and Parmigiano Reggiano melted with a ladle of broth, it is believed to have been present at some banquets as early as the 17th century.

Like most of the Italian recipes, even recipe for the cotoletta was also registered by the Italian Academy of Cuisine in 1953, at the Chamber of Commerce of Bologna on 14 October 2004.

This is the recipe of the Italian Academy of Cuisine, in Bologna and nearby u will find a lot of different version of it dry or with a cream of Parmigiano on top (my fav version).

If u want to see Bolognesi (people of Bologna) arguing u have to ask them:

“How is the real recipe of Cotoletta alla Petroniana?”, there isn’t a right answer ok there is, the real recipe exist but it’s one of the few dishes that allows for some modifications, so u will find a cotoletta with or without bone, with cream of parmigiano, dry or wet sometimes with a piece of tomatoes or with truffle on top.

I can assure u I never foud a bad cotoletta alla Bolognese, there is also a group on ig and FB called: “Gli Amici della Petroniana” (the friends of Petroniana) that every week go in a diffent restaurant to order a… COTOLETTA ALLA PETRONIANA and they post the pic. Don’t look this page if u are hungry the photos are stunning.

I always say the same thing because it’s true Italian recipes are incredibly easy to make, u haven’t to be a chef. U can easily have an Italian dinner at home.

I recommend you do it when you have more time, because the preparation is long.

The recipe finally

Ingredients for 4 people or 2 very hungry 😜

4 slices of veal chop (or veal underside)

4 slices of raw ham

2 eggs

1 lemon

100 g of Parmigiano Reggiano

100 g of butter

breadcrumbs to taste

salt and pepper to taste

Get some thin slices of veal, season them with salt and pepper and the juice of a lemon, let it rest for about an hour.

Pass the slice first in the egg and then flour, pass it again in the egg and finally in the breadcrumbs and a little grated Parmigiano Reggiano I didn't add parmesan to the breading because I made a parmesan sauce to pour over and I didn't want it to be too salty.

Put the cutlets to brown over a moderate heat in a pan in the melted butter; brown on both sides. (the use of butter for cooking is mandatory for the tradional recipe, but if u use oil I will keep the secret 🤫😜).

Once cooked to perfection, place a slice of ham on each cutlet and on this some grated or very thinly sliced ​​parmesan, sprinkle the slices with two tablespoons of hot broth ( I forgot to do it the difference it’s with broth are more softer) and a little bit of butter, cover the pan with a lid , leave to cook over a low heat, cook until the cheese is completely melted.

Sauce of Parmigiano

This sauce it’s a sort of Besciamella with a lot of Parmigiano so GOOOOOD!!!

Ingredients:

200 gr. grated Parmigiano Reggiano DOP

500 gr. Whole milk

50 gr. 00 flour

50 gr. Butter

To prepare the Parmesan cream, start by taking a pan with high edges in which you heat the milk (it should not boil). In another pan, melt the butter over low heat.

Once melted, add the flour little by little. Mix with a whisk to obtain a smooth mixture without lumps.

Add the previously heated milk a little at a time, mixing well with the whisk. Continue to mix and cook the mixture over low heat. When the mixture has started to thicken, remove the pan from the heat and add the grated Parmigiano Reggiano a little at a time, always mixing it into the mixture with the whisk.

Remember that it will be poured on our cutlet, so it should not be a creamy sauce but liquid.

Now it is finally ready to be poured on your Bolognese or Petroniana cutlet, remember to serve it hot, belive me it’s really delicious!

My fav way to serve the Petroniana it’s to make a layer of roast potatoes, put on top the petroniana with raw ham and cover it with the sauce.

All photos are made by me without filters aren’t the classic pic u see on mag or ig etc.

Like always I want to say THANK U too all the subscribers old and new, hope u are enjoing my page. If u liked it don’t forget to press on ❤️ and feel free to share it with everyone.

And if u try one of the recipe at home don’t forget to telling me if u liked it!