Bolognese style cutlet

Cotoletta alla bolognese

€15

Scalinatella · Bologna

Nutrition

≈ 650 kcalper portion of about 300 g

Protein22%
22%
Fat56%
56%
Carbohydrates22%
22%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Breaded cutlet topped with prosciutto and melted cheese.

Cuisine: Italian

Typical ingredients

veal or beef
breadcrumbs
prosciutto
mozzarella
butter

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

Cotoletta alla bolognese — © WILO-MA · CC BY-SA 4.0 · Wikimedia Commons

Origin: Italy

Cotoletta alla bolognese (Italian: [kotoˈletta alla boloɲˈɲeːze, -eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a variety of cotoletta (veal cutlet preparation) from the city of Bologna, Italy. It is also known as petroniana, after Petronius, a fifth century bishop and the patron saint of Bologna.

Excerpt from the Wikipedia article “Cotoletta alla bolognese” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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