''Cotoletta'' () is an

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...

form of

breaded cutlet Breaded cutlet or braised 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'' in Italy, '' escalope'' ...

made from

veal Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy b ...

Italy

Lombardy

Cotoletta alla milanese Veal Milanese (, ) is a popular variety of ( veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. A common variation ...

'' (after its place of origin,

Milan Milan ( , , ; ) is a city in northern Italy, regional capital of Lombardy, the largest city in Italy by urban area and the List of cities in Italy, second-most-populous city proper in Italy after Rome. The city proper has a population of nea ...

) is a fried veal breaded cutlet similar to

Wiener schnitzel Wiener schnitzel ( ; , 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, Bread crumbs#Breading, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of ...

, but cooked with the bone in. It is traditionally fried in

clarified butter Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to ...

. Due to its shape, it is often called ''oreggia d'elefant'' in

Milanese Milanese (endonym in traditional orthography , ) is the central variety of the Western dialect of the Lombard language spoken in Milan, the rest of its metropolitan city, and the northernmost part of the province of Pavia. Milanese, due to t ...

or ''orecchia d'elefante'' in

, meaning 'elephant's ear'.

Emilia-Romagna

Cotoletta alla bolognese ''Cotoletta alla bolognese'' (; ) is a traditional dish of the city of Bologna, in the Emilia-Romagna region of Italy. It is also known as ''petroniana'', after Petronius, a fifth century bishop and the patron saint of Bologna. It consists of ...

'' (after its place of origin,

Bologna Bologna ( , , ; ; ) is the capital and largest city of the Emilia-Romagna region in northern Italy. It is the List of cities in Italy, seventh most populous city in Italy, with about 400,000 inhabitants and 150 different nationalities. Its M ...

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

Parmesan cheese Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano ...

and pieces of

prosciutto Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected ...

are put overtop of the fried veal cutlet.

Sicily

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

Palermo Palermo ( ; ; , locally also or ) is a city in southern Italy, the capital (political), capital of both the autonomous area, autonomous region of Sicily and the Metropolitan City of Palermo, the city's surrounding metropolitan province. The ...

) is similar to a ''milanese'', but the veal is brushed with

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

, and then baked or

grilled Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...

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 Argentina, officially the Argentine Republic, is a country in the southern half of South America. It covers an area of , making it the List of South American countries by area, second-largest country in South America after Brazil, the fourt ...

and

Peru Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the south and west by the Pac ...

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

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

''. 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.

References