Cotoletta

A cotoletta is an Italian culinary term referring to a cutlet, typically of veal or chicken, that is breaded and fried. The word originates from the Italian word costola, meaning "rib," alluding to the rib bone that may be attached to the cutlet.

Different regional variations exist within Italy. The most well-known is perhaps cotoletta alla Milanese (Milanese cutlet), which is traditionally a bone-in veal cutlet dipped in egg, dredged in breadcrumbs, and fried in butter. This preparation is often thicker than other fried cutlets.

Another common variation is the cotoletta alla Bolognese (Bolognese cutlet), which is similar to the Milanese version but is typically topped with prosciutto and melted Parmesan cheese after frying. Chicken and pork are also frequently used as alternatives to veal for cotoletta. The specific seasonings and types of breadcrumbs may also vary depending on local traditions.

While similar to dishes such as Wiener Schnitzel, cotoletta often differs in terms of the thickness of the cutlet and the type of breadcrumbs used.