Cotoletta

Cotoletta is a traditional Italian dish that originated from the city of Milan. It is a breaded cutlet, typically made from veal, that is pan-fried and served with a lemon wedge. The term "cotoletta" is derived from the Italian word "costoletta" which means "little rib".

History

The origins of the cotoletta are traced back to the 19th century in Milan. It is believed to have been first served at the historic restaurant "Trattoria della Pesa". The dish quickly gained popularity and became a staple in Milanese cuisine.

Preparation

The traditional cotoletta is made from a veal rib with the bone still attached. The meat is tenderized, breaded, and then pan-fried in butter. The dish is typically served with a wedge of lemon, which is squeezed over the cotoletta just before eating. Some variations of the dish may include additional ingredients such as cheese or ham.

Variations

There are several variations of the cotoletta dish. The Cotoletta alla Milanese is a version where the meat is cooked with the bone, while the Cotoletta alla Bolognese is a boneless version that is topped with prosciutto and cheese. Another popular variation is the Cotoletta alla Palermitana, which is a breaded meat cutlet that is typically grilled rather than fried.

In Popular Culture

The cotoletta has been featured in various forms of media, including films, books, and television shows, often as a symbol of Italian culture and cuisine. It is also a popular dish in Italian-themed restaurants around the world.

See Also

• Italian cuisine
• Veal
• Milanese cuisine

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  Cotoletta with roasted potatoes
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  Cotoletta alla Milanese in Milan
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  Cotoletta alla Milanese