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Cotolette alla bolognese

Bologna (BO)

Date of last update: 24/05/2016, 12:32

The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 14th October 2004.


This recipe is taken from the website www.accademiaitalianacucina.it

Recipe for 4 people:


4 veal cutlets, ham, 80 g of butter, 100 g of Parmigiano cheese, 2 eggs, truffle, breadcrumbs, broth, pepper, salt



Pound the cutlets and dip each side of them in the beaten eggs and Parmigiano cheese. Preheat butter in a pan and fry the cutlets. Cover them with ham, Parmigiano cheese, broth and butter; add gills of truffle.