Cotoletta (Italian:[kotoˈletta]) is anItalian form ofbreaded cutlet made fromveal. The dish originated in France as thecôtelette de veau frite (lit. 'fried veal cutlet'), and was created by the chef Joseph Menon in 1735.[1]Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.[2]
The French brought the dish toItaly andAustria during theNapoleonic Wars. The dish became popular in Italy and took the name ofcôtelette révolution française and thencotoletta.[3][4]
Cotoletta alla milanese (after its place of origin,Milan) is a fried veal breaded cutlet similar toWiener schnitzel, but cooked with the bone in. It is traditionally fried inclarified butter. Due to its shape, it is often calledoreggia d'elefant inMilanese ororecchia d'elefante inItalian, meaning 'elephant's ear'.[5]
Cotoletta alla bolognese (after its place of origin,Bologna) is similar to amilanese, but meltedParmesan cheese and pieces ofprosciutto are put overtop of the fried veal cutlet.[6]
Cotoletta alla palermitana (after its place of origin,Palermo) is similar to amilanese, but the veal is brushed witholive oil, and then baked orgrilled instead of being fried. The breadcrumb is often mixed with parsley andpecorino cheese and, unlike themilanese cutlet, thepalermitana cutlet does not have eggs in its breading.[7]
Various breaded meat dishes prepared inArgentina andPeru were inspired by thecotoletta alla milanese and are known asmilanesa. In Argentina, Peru, and Uruguay,milanesa a la napolitana is made similar to thecotoletta with a preparation of cheese and tomato.[8]
