When winter envelops the cities and the craving for hearty dishes is felt, the Petronian Cutlet emerges as a specialty that embodies the warmth and richness of Emilia's culinary tradition. This dish, distinguished by its crispiness and tender heart, is made with veal slices that are first soaked in an egg bath, then coated in a mixture of flour and breadcrumbs enriched with a generous amount of grated cheese. The double breading, which includes an additional dip in egg and breadcrumbs, ensures a golden and crunchy crust, perfect for encasing the flavors of the meat. Originating from Bologna, the Petronian Cutlet presents itself as a variant of the more well-known Milanese cutlet, but with the addition of typical ingredients from the Emilia tradition, such as ham and broth, which are incorporated during the final cooking phase, giving the dish an extra flavor note and unmistakable juiciness. This dish is ideal for a family dinner or a Sunday lunch when you want to share something special, perhaps accompanied by a side of mashed potatoes or seasonal vegetables. The Petronian Cutlet is not just a restaurant dish, but also a recipe to prepare at home, perfect for warming up cold evenings and impressing guests with an authentic taste of Emilia Romagna. The combination of fresh ingredients and traditional cooking techniques makes this preparation a true must for anyone looking to discover the delights of Italian cuisine.

Soak the slices of meat in egg for 1 hour. Then coat them in flour, followed by breadcrumbs mixed with grated cheese. Then dip them back into the egg and then into the breadcrumbs/cheese mixture again. Cook in a pan with oil and butter, adding more oil gradually, one slice at a time, as it cooks. Once the meat is cooked, place it in a baking dish and add the ham, cheese, and broth on top; finish cooking in the oven to melt the cheese for about 10 minutes.