Cotoletta (Italian:[kotoˈletta]) is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735.[1]Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.[2]
Cotoletta alla milanese with potatoes
The French brought the dish to Italy and Austria during Napoleonic Wars. The dish became popular in Italy and took the name of côtelette révolution française and then cotoletta.[3][4] There are several variations, in Italy as well as in other countries, due to Italian diaspora.
Vitello alla milanese with a side of risotto alla milanese
Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) 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.[5]
Cotoletta alla palermitana ([palermiˈtaːna] 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.[7]
Various breaded meat dishes prepared in Argentina 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.[8]
United Statesedit
Veal parmigiana is an Italian-American hybrid of cotoletta and the traditional Italian dish parmigiana di melanzane, consisting of a fried veal cutlet but prepared in a similar way to parmigiana di melanzane, substituting the eggplant for veal.
^La Science du maître d'hôtel cuisinier, avec des observations sur la connoissance & les propriétés des alimens. Nouvelle édition, revue & corrigée. [By - Menon.] (Dissertation préliminaire sur la cuisine moderne. [By E. Lauréault de Foncemagne.]) (in French). 1768.
^"cotoletta: definizioni, etimologia e citazioni nel Vocabolario Treccani". www.treccani.it. Retrieved 2023-05-19.
^"La cotoletta alla milanese? Un regalo della rivoluzione francese..." Il Sole 24 ORE (in Italian). Retrieved 2023-12-25.
^Kostioukovitch, Elena (2009-10-13). Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily. Farrar, Straus and Giroux. ISBN978-1-4299-3559-3.
^"I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro". Esquire (in Italian). 6 November 2019.
^"Cotoletta alla bolognese" (in Italian). accademiaitalianadellacucina.it.
^"La cotoletta alla palermitana" (in Italian). corriere.it. 10 July 2012.
^Receta de Milanesa a la napolitana Recetas Gratis. Retrieved: 2012-11-09. (in Spanish)
February 16, 2024
cotoletta, italian, kotoˈletta, italian, form, breaded, cutlet, made, from, veal, dish, originated, france, côtelette, veau, frite, created, chef, joseph, menon, 1735, côtelette, means, little, french, referring, that, remains, attached, meat, during, after, c. Cotoletta Italian kotoˈletta is an Italian form of breaded cutlet made from veal The dish originated in France as the cotelette de veau frite and was created by the chef Joseph Menon in 1735 1 Cotelette means little rib in French referring to the rib that remains attached to the meat during and after cooking 2 Cotoletta alla milanese with potatoesThe French brought the dish to Italy and Austria during Napoleonic Wars The dish became popular in Italy and took the name of cotelette revolution francaise and then cotoletta 3 4 There are several variations in Italy as well as in other countries due to Italian diaspora Contents 1 Italy 1 1 Lombardy 1 2 Emilia Romagna 1 3 Sicily 2 Argentina and Uruguay 3 United States 4 See also 5 ReferencesItaly editLombardy edit nbsp Vitello alla milanese with a side of risotto alla milaneseCotoletta alla milanese milaˈneːze after its place of origin Milan 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 5 Emilia Romagna edit Cotoletta alla bolognese boloɲˈɲeːze 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 Sicily edit Cotoletta alla palermitana palermiˈtaːna 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 7 Argentina and Uruguay edit nbsp MilanesaVarious breaded meat dishes prepared in Argentina 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 8 United States editVeal parmigiana is an Italian American hybrid of cotoletta and the traditional Italian dish parmigiana di melanzane consisting of a fried veal cutlet but prepared in a similar way to parmigiana di melanzane substituting the eggplant for veal See also edit nbsp Italy portal nbsp Food portalList of Italian dishes List of veal dishesReferences edit La Science du maitre d hotel cuisinier avec des observations sur la connoissance amp les proprietes des alimens Nouvelle edition revue amp corrigee By Menon Dissertation preliminaire sur la cuisine moderne By E Laureault de Foncemagne in French 1768 cotoletta definizioni etimologia e citazioni nel Vocabolario Treccani www treccani it Retrieved 2023 05 19 La cotoletta alla milanese Un regalo della rivoluzione francese Il Sole 24 ORE in Italian Retrieved 2023 12 25 Kostioukovitch Elena 2009 10 13 Why Italians Love to Talk About Food A Journey Through Italy s Great Regional Cuisines From the alps to Sicily Farrar Straus and Giroux ISBN 978 1 4299 3559 3 I trucchi per fare una cotoletta alla milanese perfetta croccante fuori e succosa dentro Esquire in Italian 6 November 2019 Cotoletta alla bolognese in Italian accademiaitalianadellacucina it La cotoletta alla palermitana in Italian corriere it 10 July 2012 Receta de Milanesa a la napolitana Recetas Gratis Retrieved 2012 11 09 in Spanish Retrieved from https en wikipedia org w index php title Cotoletta amp oldid 1200045998, wikipedia, wiki, book, books, library,
