Cotoletta
Cotoletta (Italian pronunciation: [kotoˈletta]; from costoletta meaning "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet. There are several Italian variations, as well as in other countries due to Italian diaspora.
Italy[]
Lombardy[]
Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning elephant's ear.[1]
Emilia-Romagna[]
Cotoletta alla bolognese ([boloɲˈɲeːze] after its place of origin, Bologna) is similar to a milanese but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet.[2]
Sicily[]
Cotoletta alla palermitana ([palermiˈtaːna] after its place of origin, Palermo) is similar to a milanese but the veal is brushed with olive oil, and then baked or grilled instead of being fried. The breadcrumb is often mixed with parsley and pecorino cheese, and unlike the Milanese cutlet, the Palermitana cutlet does not have eggs in its breading.[3]
Argentina[]
Various breaded meat dishes prepared in Argentina were inspired by the cotoletta alla milanese and are known as milanesa. In Argentina and Uruguay, Milanesa a la napolitana is made similar to the cotoletta with a preparation of cheese and tomato.[4]
See also[]
References[]
- ^ "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro" (in Italian). esquire.com. 6 November 2019.
- ^ "Cotoletta alla bolognese" (in Italian). accademiaitalianadellacucina.it.
- ^ "La cotoletta alla palermitana" (in Italian). corriere.it. 10 July 2012.
- ^ Receta de Milanesa a la napolitana Recetas Gratis. Retrieved: 2012-11-09. (in Spanish)
- Breaded cutlets
- Italian cuisine
- Veal dishes