Cotoletta alla petroniana

Redazione

A rich version of the traditional Bolognese cutlet. The meat, perfectly breaded and fried, is returned to the pan with a little broth to keep it tender, then topped with slices of mortadella (which replaces the classic ham in the Bolognese version) and plenty of Parmigiano Reggiano. The dish is completed and made opulent by a velvety hot cheese-based sauce and a touch of brown sauce that enhances its full flavor.