Rocklobster
Master Chef
...or better known as Bistecca alla Bolognese or Cotoletta alla Bolognese. The chicken parm thread reminded me of this. It is a great and different way to enjoy beef. I think it may have been the ancestor of Chicken Parm. I never see it over here, and can't find recipes in English.
Basically it is beef cutlets, pounded, breaded and fried up crispy. You can top it with, prosciutto, ham or pepperoni, then melt some mozzerella, parmesan (or any cheese of your choice, really) on top and serve it topped with a dollup of tomato sauce. The ones I ate around Rome had tomato sauce, but the ones I have seen on the internet are served without. Here are two recipes that I found to illustrate things a bit better. They are in Italian, but you can see the photos.
Cotoletta alla bolognese: Ricetta Tipica Emilia-Romagna | Cookaround
Cuochi ma Buoni: La Cotoletta alla bolognese
Basically it is beef cutlets, pounded, breaded and fried up crispy. You can top it with, prosciutto, ham or pepperoni, then melt some mozzerella, parmesan (or any cheese of your choice, really) on top and serve it topped with a dollup of tomato sauce. The ones I ate around Rome had tomato sauce, but the ones I have seen on the internet are served without. Here are two recipes that I found to illustrate things a bit better. They are in Italian, but you can see the photos.
Cotoletta alla bolognese: Ricetta Tipica Emilia-Romagna | Cookaround
Cuochi ma Buoni: La Cotoletta alla bolognese
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