Cotoletta
Italian breaded veal cutlet with regional variations.
Cotoletta (pronounced [kotoˈletta]) is an Italian breaded veal cutlet. Its best-known version, cotoletta alla milanese, comes from Milan in Lombardy. This fried cutlet is cooked with the bone still in and is traditionally fried in clarified butter. Its shape has earned it the nickname *oreggia d'elefant* in Milanese (or *orecchia d'elefante* in Italian), meaning "elephant's ear."
In Emilia-Romagna, cotoletta alla bolognese is similar to the Milanese version, but after frying, melted Parmesan cheese and pieces of prosciutto are placed on top. In Sicily, cotoletta alla palermitana differs by being brushed with olive oil and baked or grilled instead of fried; its breadcrumb coating is mixed with parsley and pecorino cheese, and unlike the Milanese cutlet, it contains no eggs.
Outside Italy, the milanesa of Argentina, Peru, and Uruguay was inspired by cotoletta alla milanese. In those countries, milanesa a la napolitana is prepared similarly to the cotoletta, with cheese and tomato added.
- origin
- Italy
- region
- Lombardy, Emilia-Romagna, Sicily
- type
- Breaded veal cutlet
- known_for
- Regional variations including milanese, bolognese, and palermitana
- influence
- Inspired milanesa in Argentina, Peru, and Uruguay
Lore & Background
The cotoletta alla milanese, named 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'.
Reader's Guide
Cotoletta represents a classic Italian preparation of breaded veal, with distinct regional identities. The milanese version, fried with the bone in clarified butter, is the most internationally recognized and has influenced the milanesa dishes of Argentina, Peru, and Uruguay. In Emilia-Romagna, the cotoletta alla bolognese adds melted Parmesan cheese and prosciutto over the fried cutlet. The Sicilian cotoletta alla palermitana differs by brushing the veal with olive oil and baking or grilling instead of frying, with breadcrumbs mixed with parsley and pecorino cheese and no eggs in the breading. These variations highlight how a single base concept adapts to local ingredients and cooking methods, while the spread of the milanese to South America demonstrates its lasting culinary impact.
Did You Know?
- Cotoletta alla milanese is often called 'orecchia d'elefante' meaning 'elephant's ear' due to its shape.
- Cotoletta alla bolognese includes melted Parmesan cheese and pieces of prosciutto over the fried veal cutlet.
- Cotoletta alla palermitana is brushed with olive oil and baked or grilled instead of fried.
- The milanesa dishes of Argentina, Peru, and Uruguay were inspired by cotoletta alla milanese.
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