Bolognese-style cutlet

Cotoletta alla bolognese is a generous slice of veal, breaded and fried in butter, golden on the outside and tender at the center. After frying, it is topped with prosciutto crudo and a shower of Parmigiano Reggiano which, as it melts, creates a creamy, savory surface. The result is a rich main course where crispness, juiciness, and milky aromas blend into a deep and satisfying bite. It is often served as a main dish at Sunday lunches or in the city’s historic trattorias.