Cotoletta

In this article, we will explore Cotoletta from different perspectives, analyzing its importance in today's society and its relevance in various areas. From its impact on popular culture to its influence on politics, Cotoletta has played a determining role in the way we perceive the world around us. Through in-depth analysis, we will examine how Cotoletta has evolved over time and how it continues to shape the way we think and act. Additionally, we will examine the way Cotoletta has been addressed by different academic and professional disciplines, highlighting its potential to generate significant changes in society. Throughout this article, we will reflect on the impact of Cotoletta on our daily lives and explore its meaning in the current context.

Cotoletta alla milanese with potatoes

Cotoletta (Italian: [kotoˈletta]) is an Italian form of breaded cutlet made from veal.[1][2]

Italy

Lombardy

Vitello alla milanese with a side of risotto alla milanese

Cotoletta alla milanese (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel,[3] 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'.[4][5]

Emilia-Romagna

Cotoletta alla bolognese (after its place of origin, Bologna) is similar to a milanese, but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet.[6][7]

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.[8]

Argentina, Peru, and Uruguay

Milanesa

Various breaded meat dishes prepared in Argentina and Peru were inspired by the cotoletta alla milanese and are known as milanesa. In Argentina, Peru, and Uruguay, milanesa a la napolitana is made similar to the cotoletta with a preparation of cheese and tomato.[9]

See also

References

  1. ^ "Cotoletta alla milanese" (in Italian).
  2. ^ Harlan Hale, William (1968). Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages. New York: American Heritage. p. 516.
  3. ^ Mariani, Carlotta (2019-07-03). "Cotolette: qual è la differenza tra la Schnitzel viennese e quella milanese?". Agrodolce (in Italian). Retrieved 2023-08-12.
  4. ^ "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro". Esquire (in Italian). 6 November 2019.
  5. ^ "Veal Cutlets alla Milanese". La Cucina Italiana. Archived from the original on 20 June 2024. Retrieved 18 June 2024.
  6. ^ "Cotoletta alla bolognese" (in Italian). accademiaitalianadellacucina.it.
  7. ^ Berardino, Sabino (2017-07-03). "La cotoletta alla bolognese ovvero la "Petroniana" eretica di Lucia Antonelli – Taverna del Cacciatore – Castiglion dei Pepoli (BO)" [The Cotoletta alla Bolognese or the heretical "Petroniana" by Lucia Antonelli - Taverna del Cacciatore - Castiglion dei Pepoli (BO)]. Luciano Pignataro Wine & Food Blog (in Italian). Archived from the original on 2020-08-05.
  8. ^ "La cotoletta alla palermitana" (in Italian). corriere.it. 10 July 2012.
  9. ^ Receta de Milanesa a la napolitana Recetas Gratis. Retrieved: 2012-11-09. (in Spanish)