Bolognese cutlet ( Cotoletta alla bolognese)

This recipe is really ancient and so important in our typical cooking that is deposed at Bologna's chamber of commerce by Italian Cooking Accademy (Accademia della Cucina Italiana) a national cultural istitution.

If you know Milanese cutlets or the Wiener Schnitzel you'll probably find in the Bolognese version a richer and luxury variation.

For 4 serves you need:

veal rump, about 8-9 oz. divided in 4 slices

2 oz. butter

3 1/2 oz. Parmesan in slivers

2 oz. Parma ham in slices

1 egg

breadcrumbs

a glass of meat broth

salt and pepper

frying oil

Thump meat slices to softner them, add salt and pepper (not too much salt, ham and cheese are salty enough).

Pass them in the breadcrumbs, then into beaten egg, then in breadcrumbs once again.

Fry on both side for few minutes then put the slices in a oven pan, on each one put a slice of ham, enough Parmesan slivers, pour the broth glass and butter in small chunks.

Heat for about 7-8 minutes at 345 F° then serve with a light salad and or mashed potadoes.

This recipe with little variation of some black truffle slivers on top (put at the end of cooking) is called Cotoletta alla Petroniana ( Petroniana cutlet).

This name comes from Petronio (Petronius) who is the patron saint of Bologna city.