Cotoletta is a popular Italian dish consisting of a flattened veal cutlet covered in breadcrumbs and fried in oil or butter. There are many variations, with changes in preparation and name. It is typically prepared with the rib bone left in and coated in breadcrumbs mixed with herbs and Parmesan before frying.
Cotoletta is an Italian dish with numerous variations that typically consists of a veal cutlet that is flattened, covered in breadcrumbs and fried in oil or butter. There are many ways this dish can be prepared, with variations on the name indicating changes in preparation. Some of these changes include whether or not the schnitzel includes a bone, what goes into breading the schnitzel, and how the schnitzel is cooked. Cotoletta is particularly popular in Milanese cuisine, although it is commonly served in many Italian restaurants and resembles other dishes such as cotoletta alla Milanese.
There are many variations of cutlet, such as alla milanese for Milanese versions and alla palermitana for a type popular in Palermo. In general, however, schnitzel typically begins with a veal schnitzel, which is usually taken from the rib area. Unlike many other dishes that use cutlets in their preparation, cutlet is usually prepared with the rib bone left in. This bone is the source of the name for this dish, which comes from the Latin word for “rib.” The Latin origin is also the source of the ancient French word costelette from which the word “cutlet” derives.
Schnitzel preparation can vary quite a bit, although veal schnitzel is typically a bit flat or lightly flattened by the chef between the palms of the hands. Once at the desired thickness, the schnitzel is coated in breadcrumbs before frying or grilling. Some recipes call for dredging the schnitzel through the egg and flour before coating it in breadcrumbs, though this isn’t always necessary. In fact, the use of flour is not traditional and most recipes will often only use eggs and breadcrumbs.
The breadcrumbs used to coat the schnitzel should be fresh whenever possible and can be combined with other ingredients. It is quite common for breadcrumbs to be mixed with diced herbs, such as oregano, basil or parsley, and freshly grated Parmesan or Parmigiano Reggiano. Once the schnitzel is coated in breadcrumbs, it is grilled or lightly fried, which is usually done as a shallow pan in butter, olive oil, or lard. When butter is used, which is quite common in the Milanese variation of the schnitzel, the remaining butter in the pan is typically poured over the schnitzel after plating.
Protect your devices with Threat Protection by NordVPN
