Cotoletta alla bolognese is a traditional dish of the city of Bologna, in the Emilia-Romagna region of Italy.[1][2] It is also known as "Petroniana", after Petronius, a fifth century bishop and the patron saint of Bologna.[3]
It consists of a veal cutlet (scannello or sottonoce) coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted.