Cotolette alla Bolognese 

Cotolette alla Bolognese is a traditional Italian dish from the region of Bologna. It is a dish of breaded and fried cutlets of beef or veal, usually served with a side of vegetables or salad.


  • 4-6 veal or beef cutlets
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Salt and pepper, to taste
  • Oil for frying


  1. Pound the cutlets with a meat mallet to an even thickness. Season with salt and pepper on both sides.
  2. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
  3. Dredge the cutlets in flour, then in the beaten eggs, and finally in the breadcrumbs.
  4. Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
  5. Fry the cutlets until golden brown and crispy, about 3-4 minutes per side.
  6. Drain the cutlets on a paper towel-lined plate.
  7. Serve with a side of vegetables or salad.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: