Cotoletta alla bolognese is a traditional meat dish originating from the region of Emilia-Romagna. The dish is made with veal cutlets that are pounded until thin. They're dipped in eggs and breadcrumbs, then fried in butter. Each slice of meat is topped with a slice of prosciutto crudo and grated Parmigiano-Reggiano.

Broth and butter are then added to the pan and the dish is covered until the cheese melts. Before serving, this cotoletta is traditionally topped with shaved truffles.