The magnificent culmination of Bolognese meat cuisine between tradition and opulence
If you’re looking for the perfect wine to accompany one of Italy’s richest meat dishes, Cotoletta alla Bolognese is the ultimate choice. The wine and food theme in this specialty is defined by an intriguing layering of textures and flavors that goes far beyond an ordinary cutlet. A tender veal cutlet is first breaded and fried to a golden brown before being topped with a fine slice of Parma ham and a generous layer of Parmigiano Reggiano. The secret of perfection lies in the short braise in a strong meat stock, which melts the cheese and creates a wonderful combination with the meat. This opulence calls for an accompaniment that masterfully balances both the fat structure and the salty depth of the ham and the mature cheese. It is a culinary experience that celebrates the heartiness of Emilia-Romagna and bridges the gap between crispy breading and succulent perfection, where the right choice of wine is crucial to bring the heavy elegance of the dish to life.
Ideal wine accompaniment: Lambrusco Grasparossa di Castelvetro DOC (Emilia-Romagna, Italy)
A dry Lambrusco Grasparossa di Castelvetro DOC is the ideal answer to Cotoletta alla Bolognese (veal cutlet finished with Parma ham and cheese in broth). In contrast to lighter versions, Grasparossa is known for its deep dark color, structured tannin structure and striking acidity, which harmonizes perfectly with the richness of the breaded veal braised in broth. On the nose, the wine develops intense aromas of dark cherries, blackberries and violets, which correspond wonderfully with the salty spiciness of the Parma ham. As the dish has a very dense consistency due to the melted Parmesan and butter, the fine perlage of this sparkling wine is needed to provide freshness on the palate and break up the fat of the breadcrumbs. The carbon dioxide acts as an elegant cleanser, neutralizing the palate after each savoury bite. It is a regional pairing par excellence, in which the power of dark Lambrusco and the richness of Bolognese cuisine merge into a majestic whole. The dry and characterful finish ensures that the complex meat flavors stand out brilliantly.
Further wine recommendations for this dish
Romagna Sangiovese Superiore DOC (Emilia-Romagna, Italy)
This wine offers a classic, quieter accompaniment from the neighborhood of Bologna that impresses with its structured elegance. A Romagna Sangiovese Superiore brings a vital acidity and aromas of red forest berries as well as a fine spiciness, which are an excellent match for the depth of the meat broth. As the cotoletta has a strong salty note due to the ham, the well-integrated tannins of the Sangiovese harmonize perfectly with the protein of the veal. The mineral freshness of the hillside vineyards ensures that the dish remains dynamic on the palate despite its heaviness. It is a very stylish wine pairing for anyone looking for a calmer yet powerful taste experience, with the wine supporting the savory components and providing a long, harmonious finish that reflects the tradition of the region.
Barbera d’Alba DOC (Piedmont, Italy)
A Barbera d’Alba from Piedmont is an excellent choice for this rich meat dish, as it is known for its natural freshness and almost complete absence of tart tannins. The nose reveals opulent notes of sour cherries and dark plums, which goes phenomenally well with the creaminess of the melted cheese. The pronounced acidity of the Barbera is predestined to balance the richness of the béchamel or the broth in which the schnitzel is finished. The full body of the wine effortlessly stands up to the aromatic power of the Parma ham. It is a pairing based on the contrast between fruity energy and hearty density, with the wine ensuring that the fine texture of the veal always remains in the foreground and the palate is enlivened by the juiciness of the wine.
Pfalz Pinot Noir QbA (Pfalz, Germany)
A strong Pinot Noir from the Palatinate, matured in wooden barrels, offers a refined German alternative for this aristocratic schnitzel dish. The wine impresses with its clear cherry fruit and fine roasted notes, which correspond wonderfully with the browned breadcrumbs of the veal. As Palatinate Pinot Noirs often have a silky texture and lively acidity, they offer a very elegant contrast to the saltiness of the Parma ham. The fine spiciness of the wine supports the meat broth in a subtle way without overpowering the delicate flavors of the veal. It is a sophisticated wine recommendation for connoisseurs who are looking for a combination that does not impress with sheer power, but with precision and aromatic clarity, giving the dish an almost floating lightness that lingers for a long time.
Chardonnay Napa Valley AVA (California, USA)
For lovers of white wines, a powerful Chardonnay from the Napa Valley is a bold and rewarding combination. Aged in oak, this wine brings buttery aromas and notes of roasted nuts that harmonize excellently with the Parmigiano Reggiano and the butter-baked breading. The creamy texture of the wine is a perfect match for the soft consistency of the meat braised in broth, while the ripe fruit forms an exciting counterpoint to the saltiness. Despite its opulence, a good Napa Chardonnay has enough structure to stand up to the meat components. It is a modern choice that shows how top international wines can enrich traditional Emilian cuisine by bringing the buttery and nutty facets of the dish into focus.
Franciacorta Brut DOCG (Lombardy, Italy)
A Franciacorta Brut is the finest sparkling wine alternative for a festive occasion with Cotoletta alla Bolognese. Thanks to classic bottle fermentation, this wine develops fine yeasty notes and a creamy perlage that perfectly complements the texture of the melted cheese topping. The fine acidity and mineral structure of Franciacorta are extremely invigorating on the palate and masterfully balance the richness of the schnitzel. The aromas of brioche and citrus fruits add an extra dimension of finesse to the savory dish. It is a choice for purists who appreciate the interplay between the warmth of the stew and the cool precision of a great Italian sparkling wine, with the fine carbonic acid perfectly neutralizing the fat and ensuring a crystal-clear taste experience.
The recipe:
Cotoletta alla Bolognese (veal cutlet with Parma ham and cheese)
Cooking utensils
- 1 Meat tenderizer
- 1 Pan
- 1 Schüsseln für die Panierstraße
- 1 spatula
Ingredients
- 2 Veal escalope from the topside or the back, approx. 150 g
- 2 Slices of Parma ham
- 60 g Parmigiano Reggiano freshly grated or sliced
- 1 Egg
- 50 g Flour
- 100 g Breadcrumbs
- 80 g Butter or clarified butter
- 100 ml strong meat stock Beef or chicken
- Salt and white pepper
- 1 Pinch of nutmeg
Preparation
PREPARATION:
- Carefully pat the veal escalopes flat between sheets of foil.
- Whisk the egg in a deep dish and season lightly with salt.
- Place the flour and breadcrumbs on separate plates.
- Finely grate the Parmesan or slice it into thin slices.
- Gently heat the meat stock in a small pan.
COOKING STEPS:
- First turn the cutlets in the flour and tap off any excess flour.
- Then pass through the beaten egg.
- Finally, coat in the breadcrumbs and press down lightly.
- Melt the butter in a large frying pan over a medium heat.
- Fry the escalopes on both sides until golden brown.
- Remove from the pan and drain briefly on kitchen paper.
- Drain the fat from the pan.
DIRECTIONS:
- Return the schnitzel to the pan.
- Top each schnitzel with a slice of Parma ham.
- Spread the Parmesan generously on top.
- Pour the warm meat stock down the side of the pan.
- Put the lid on and steam for approx. 2 to 3 minutes over a low heat.
- The cheese should melt and combine with the stock.
- As soon as the cheese has a creamy consistency, carefully lift out the escalopes.
- Serve on warmed plates and drizzle with a little jus from the pan.
SUPPLEMENTS:
- Mashed potatoes with butter
- Steamed spinach leaves
- Roasted artichoke hearts
