Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an

Italian word Italian (''italiano'' or ) is a Romance language of the Indo-European language family that evolved from the Vulgar Latin of the Roman Empire. Together with Sardinian, Italian is the least divergent language from Latin. Spoken by about 85 m ...

for a veal

breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''fil ...

. There are several variations, in Italy as well as in other countries, due to Italian diaspora.

Italy

Lombardy

Cotoletta alla milanese Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a ve ...

'' ( after its place of origin,

Milan Milan ( , , Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its metropolitan city h ...

) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in

clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. ...

. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear.

Emilia-Romagna

'' Cotoletta alla bolognese'' ( after its place of origin,

Bologna Bologna (, , ; egl, label=Emilian language, Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 1 ...

) is similar to a ''milanese'' but melted

Parmesan cheese Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' ...

and pieces of

prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crud ...

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

Various breaded meat dishes prepared in

Argentina Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...

were inspired by the ''cotoletta alla milanese'' and are known as

milanesa The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a ''milanesa''. The milanesa was brought to the Southern Cone by Italian immig ...

. In Argentina 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.

United States

Veal

parmigiana Parmigiana (, ), also called parmigiana di melanzane , melanzane alla parmigiana , or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by ...

is an Italian-American hybrid of cotoletta and the traditional Italian dish parmigiana di melanzane, consisting of a fried veal cutlet but prepared in a similar way to parmigiana di melanzane, substituting the eggplant for veal.

References

{{Reflist Breaded cutlets Italian cuisine Veal dishes