Everything about Cotoletta totally explained
Cotoletta (from "Costoletta" = "little rib" by the rib attached to the meat during and after the cooking) is an
Italian language word for a cooked
veal cutlet with
breading. The classic
cotoletta is
cotoletta alla milanese (
milanese after its place of origin,
Milan), which is somewhat similar to
Wiener schnitzel, but is "bone-in",
braised in
clarified butter and traditionally uses veal exclusively from
suckling calves.
Another type of
cotoletta is the
cotoletta a orecchio di elefante ("elephant ear cutlet"), which uses a larger cut of meat, and is deboned and
tenderized prior to frying, similar to American preparation of breaded pork tenderloin.
Various preparations of breaded meat made in
Latin America were inspired by the
cotoletta and are known as
milanesas.
Further Information
Get more info on 'Cotoletta'.
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