Cotoletta

cotoletta alla milanese
Cotoletta (from costoletta ="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.wikipedia
37 Related Articles

Breaded cutlet

breaded and deep-fried ground meat pattybreaded and fried cutletbreaded fish cutlet
Cotoletta (from costoletta ="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.
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 or scaloppine in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland.

Milanesa

milanesa a la napolitanaMilanesa-style
Various breaded meat dishes prepared in Latin America were inspired by the cotoletta and are known as milanesa.
Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, which is similar to the Austrian Wiener Schnitzel.

Veal Milanese

cotoletta alla milaneseMilanese cutlet
Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener Schnitzel, but cooked "bone-in".
Veal Milanese, or Veal alla Milanese (cotoletta alla milanese, co(s)toletta a la milanesa ) is an Italian dish, a popular variety of cotoletta.

Veal

veal cratescalfmilk veal
Cotoletta (from costoletta ="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. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.
The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel.

Milan

Milan, ItalyMilanoMediolanum
Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener Schnitzel, but cooked "bone-in".
Milanese traditional dishes includes cotoletta alla milanese, a breaded veal (pork and turkey can be used) cutlet pan-fried in butter (similar to Viennese Wiener Schnitzel).

List of veal dishes

List of veal dishes
Cotoletta – is an Italian word for veal breaded cutlet

Chicken fried steak

chicken-fried steakcountry fried steakcountry-fried steak
This version uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded pork tenderloin and chicken fried steak.
Cotoletta

Lombardy

LombardLombardiaLombardy Region
Cotoletta (cutlet) alla milanese

Italian language

ItalianitItalian-language
Cotoletta (from costoletta ="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.

Latin America

Latin AmericanLatinLatin-American
Various breaded meat dishes prepared in Latin America were inspired by the cotoletta and are known as milanesa.

Wiener schnitzel

Bécsi szeletEmpanizado or EmpanadoRántott hús
Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener Schnitzel, but cooked "bone-in".

Frying

friedfryfried food
It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.

Clarified butter

butter oilclarifiedAnhydrous milk fat
It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.

Meat tenderness

tendertenderizetenderness
This version uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded pork tenderloin and chicken fried steak.

Pork tenderloin

tenderloinpork tenderloinsVarkenshaas
This version uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded pork tenderloin and chicken fried steak.

Osteria

osterieosteriastype of restaurant
In the typical osteria in Milan the first version is much more common.

Palermo

PanormusPalermo, SicilyPalermitan
Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried.

Lard

pork fatpig fatanimal
Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried.

Olive oil

oilextra virgin olive oilextra-virgin olive oil
Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried.

Grilling

grilledgrillbroiled
Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried.

Lemon

lemon juicelemonslemon oil
The breadcrumb is very often mixed with oregano and/or Parmesan cheese, and it can be put on the grill upon a leaf of lemon that gives it a particular Sicilian scent.

Tonkatsu

katsupork cutletChicken katsu
This cutlet is the only one among its "sisters" (tonkatsu, schnitzel, milanese, American style breaded meat, etc.) that does not have eggs in its breading.

List of Italian dishes

Italian dishesItalian-style rollfritto misto
List of Italian dishes

Sicily

SicilianSiciliansSicilia
Cotoletta alla palermitana (palermitana because it takes origin from Palermo, Sicily) is similar to a milanese but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried.