Cotoletta (from = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an
ItalianItalian is a Romance language spoken by about 60 million people in Italy, and by a total of around 70 million in the world. In Switzerland, Italian is one of four official languages. It is also the official language of San Marino, as well as the primary language of Vatican City...
word for a
breadedBreading is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, etc., made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread coating to a food...
vealVeal is the meat of young cattle . Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Compared to beef, veal has a delicate taste and tender texture.-Types:...
cutletCutlet refers to:# a thin slice of meat from the leg or ribs of veal, pork, or mutton # a fried cutlet...
.
Cotoletta alla milanese (
milanese after its place of origin,
MilanMilan in Italy, is the capital of the region of Lombardia and of the province of Milan. The city proper has a population of about 1.3 million, while the urban area is the fifth largest in the E.U. with an estimated population of 4.3 million...
) is a fried cutlet similar to
Wiener schnitzelWiener Schnitzel , , is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried.In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with...
, but cooked "bone-in". It is braised in
clarified butterClarified butter is butter that has been rendered to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density...
and traditionally uses exclusively milk-fed veal. It is often served with
risotto alla milaneseRisotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy.Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto, where rice paddies are abundant. It is one of the pillars of Milanese cuisine...
.
Cotoletta a orecchio di elefante ("elephant ear cutlet") is another type of
milanese, which uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded
pork tenderloinThe pork tenderloin is a cut of pork. It is often sold as pre-packaged products by large grocery stores, they are available plain , and flavored with a marinade....
.
Cotoletta (from = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an
ItalianItalian is a Romance language spoken by about 60 million people in Italy, and by a total of around 70 million in the world. In Switzerland, Italian is one of four official languages. It is also the official language of San Marino, as well as the primary language of Vatican City...
word for a
breadedBreading is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, etc., made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread coating to a food...
vealVeal is the meat of young cattle . Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Compared to beef, veal has a delicate taste and tender texture.-Types:...
cutletCutlet refers to:# a thin slice of meat from the leg or ribs of veal, pork, or mutton # a fried cutlet...
.
Cotoletta alla milanese (
milanese after its place of origin,
MilanMilan in Italy, is the capital of the region of Lombardia and of the province of Milan. The city proper has a population of about 1.3 million, while the urban area is the fifth largest in the E.U. with an estimated population of 4.3 million...
) is a fried cutlet similar to
Wiener schnitzelWiener Schnitzel , , is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried.In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with...
, but cooked "bone-in". It is braised in
clarified butterClarified butter is butter that has been rendered to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density...
and traditionally uses exclusively milk-fed veal. It is often served with
risotto alla milaneseRisotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy.Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto, where rice paddies are abundant. It is one of the pillars of Milanese cuisine...
.
Cotoletta a orecchio di elefante ("elephant ear cutlet") is another type of
milanese, which uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded
pork tenderloinThe pork tenderloin is a cut of pork. It is often sold as pre-packaged products by large grocery stores, they are available plain , and flavored with a marinade....
. This is the most common
cotolette eaten in Italy in every day life because it is easy and fast to prepare. However, it is not popular with Milanese chefs, because the thin meat produces a strong taste of "fry". In the typical
osteriaA restaurant prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services...
in Milan the first version is much more common.
Cotoletta alla palermitana (
palermitana because it takes origin from
PalermoPalermo is a historic city in Southern Italy, the capital of the autonomous region Sicily and the Province of Palermo. The city is noted for its rich history, culture, architecture and gastronomy, playing an important role throughout much of its existence; it is over 2,700 years old...
,
SicilySicily is the largest island in the Mediterranean Sea. It is an autonomous region of Italy. Several much smaller islands surrounding it are considered to be part of Sicily....
) is similar to a
milanese but the veal is brushed with
lardLard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...
or
olive oilOlive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Asia Minor and spread from there as far as southern Africa, Australia, Japan and China. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and...
instead of butter, and then
grill-In food:* Barbecue grill, a device or surface used for cooking food, usually fueled by gas or charcoal.* Grilling, a form of cooking that involves direct heat.* A restaurant that serves grilled food, such as a "bar and grill".-Music:...
ed instead of being deep fried. The breadcrumb is very often mixed with oregano and/or Parmesan cheese, it can be put on the grill upon a leaf of
lemonThe lemon is a small evergreen tree originally native to Asia, and is also the name of the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
that gives it a particular Sicilian scent. This cutlet is the only one among its "sisters" (
tonkatsuTonkatsu , invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup...
, schnitzel, milanese, American style breaded meat, etc.) that does not have eggs in its breading.
Various breaded meat dishes prepared in
Latin AmericaLatin America is a region of the Americas where Romance languages – particularly Spanish, Portuguese, and variably French – are primarily spoken. Latin America has an area of approximately 21,069,501 km² , almost 3.9% of the Earth's surface or 14.1% of its land surface area...
were inspired by the
cotoletta and are known as
milanesaThe milanesa is a common meat dish mostly in Peru, Argentina, Brazil, Chile, Paraguay and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa .The milanesa was brought to...
s.
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