Cotoletta


Cotoletta is an Italian word for a veal breaded cutlet. There are several Italian variations, as well as in other countries due to Italian diaspora.

Italy

Lombardy

Cotoletta alla milanese 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, meaning elephant's ear.

Emilia-Romagna

Cotoletta alla bolognese 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 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.

South America

Various breaded meat dishes prepared in Argentina and Brazil were inspired by the cotoletta alla milanese and are known as milanesa. In Argentina and Uruguay, Milanesa a la napolitana is made similar to the cotoletta with a preparation of cheese and tomato.