Dish

Cotoletta alla Bolognese

Bolognese-style Cutlet

Cotoletta alla Bolognese is a simple yet delicious dish that is perfect for a quick and easy dinner. The veal cutlet is pounded thin and then breaded with a mixture of flour, eggs, and breadcrumbs. The cutlet is then fried in hot oil until golden brown. The dish is typically served with a side of salad or roasted vegetables.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Veal Dish

Origins and history

Cotoletta alla Bolognese originated in the city of Bologna, where it is a popular dish in restaurants and homes. The dish has since become a staple of Italian cuisine and is often served throughout the country.

Dietary considerations

Dairy-free

Variations

There are many variations of Cotoletta alla Bolognese, depending on the region and the cook. Some recipes call for different types of meat, such as chicken or pork, while others use different breading or frying techniques. Some cooks also add spices or herbs to the breading to create a more flavorful dish.

Presentation and garnishing

Cotoletta alla Bolognese is typically served on a plate with the cutlet arranged in the center. The dish is then garnished with lemon slices and fresh herbs, such as parsley or thyme. The side dish is typically served in a separate bowl.

Tips & Tricks

To ensure that the veal cutlet is tender and juicy, it is important to pound it thin before breading. The oil should be hot enough to create a crispy crust, but not so hot that it burns the breading. It is also important to let the cutlet rest for a few minutes before serving to allow the juices to redistribute.