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Cotoletta (Italian: [kotoˈletta]) is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite (lit. ' fried veal cutlet '), 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 ...
It consists of a veal cutlet (scannello or sottonoce) coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted.
Breaded veal cutlets have been a staple of French cuisine since at least the 18th century. One of the most famous recipes for this dish is found in a book written by the chef Joseph Menon in 1749, called côtelette de veau frite. [2] This dish was also known as côtelette révolution as it gained popularity around the time of the French Revolution.
Coat lightly with the bread crumbs. Do not press the crumbs onto the veal. Add the butter to the skillet. Add the cutlet to the skillet and fry over high heat, gently moving the skillet in a circular motion to cover the cutlet with fat, until the breading looks bubbly and is starting to brown, about 1 minute.
Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.
Cotoletta – is an Italian word for a breaded cutlet of veal; Hortobágyi palacsinta – a savory Hungarian pancake, filled with meat (usually veal) Jellied veal - a cold cut dish made from minced cooked veal, stock, and spices that sets into a spread; Jägerschnitzel - breaded veal cutlet with generally an onion and mushroom gravy served with ...
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The dish originated in the Italian diaspora in the United States during the early 20th century. [1] [4] [5] [6] It has been speculated that the dish is based on a combination of the Italian parmigiana, a dish using fried eggplant slices and tomato sauce, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in Italy. [6]