Cotoletta Alla Bolognese

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Cotoletta Alla Bolognese

Micaela Fiorellini
The Cotoletta alla Bolognese is a recipe typical of the rich culinary tradition of Bologna. It is a very rich and substantial dish consisting of slices of veal, breaded and fried, then covered with ham and Parmesan cheese and put in a pan over low heat with a lid. The steam will soften the ham and melt the cheese, ending in a delicious result.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Second courses
Cuisine Italian
Servings 4
Calories 393 kcal


  • 1 large egg
  • salt
  • 200 g breadcrumbs
  • 400 g veal cutlets
  • 100 g vegetable oil for frying
  • 4 thin slices of ham
  • 80 g Parmesan cut into thin strips
  • 4 tablespoon hot tomato sauce


  • Beat the egg with a pinch of salt. Set up two plates: one with the beaten egg and one with the breadcrumbs.
  • First, dip the veal in the egg, and then lay the veal on the breadcrumbs, covering both sides.
  • In a large sauté pan, heat the oil until hot, then add the cutlets, making sure they do not overlap, and cook on both sides over moderate heat.
  • When golden on both sides, lower the heat and arrange a slice of ham on each one with cheese on top. Put the lid on until the cheese has melted.
  • Serve very hot and garnish with a spoonful of tomato sauce on top.


Sodium: 749mgCalcium: 333mgVitamin A: 156IUSugar: 3gFiber: 2gPotassium: 483mgCholesterol: 92mgCalories: 393kcalSaturated Fat: 5gFat: 11gProtein: 35gCarbohydrates: 37gIron: 3mg
Keyword Cotoletta Alla Bolognese
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