Cotoletta () is an Italian cuisine form of breaded cutlet made from veal.
Italy
Lombardy
Cotoletta alla milanese (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 language, meaning 'elephant's ear'.
Emilia-Romagna
Cotoletta alla bolognese (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.
Sicily
Cotoletta alla palermitana (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.
Argentina, Peru, and Uruguay
Various breaded meat dishes prepared in
Argentina and
Peru were inspired by the
cotoletta alla milanese and are known as
milanesa. In Argentina, Peru, and Uruguay,
milanesa a la napolitana is made similar to the
cotoletta with a preparation of cheese and tomato.
[ Receta de Milanesa a la napolitana Recetas Gratis. Retrieved: 2012-11-09. ]
See also
