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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, and...
- Veal
Milanese (Italian:
cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta...
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Cotoletta alla
bolognese is a
traditional dish of Bologna. It is also
known as "Petroniana",
after Petronius, a
fifth century bishop and the
patron saint...
- it.
Breaded cutlet is
known as
schnitzel in German-speaking countries,
cotoletta alla
milanese in Italy,
escalope in France,
filete empanado or cachopo...
-
escalope in
France and Spain,
panado in Portugal,
tonkatsu in ****an,
cotoletta in Italy,
kotlet schabowy in Poland, řízek in
Czech Republic, milanesa...
- the 1920s. Its name
probably reflects an
original Milanese preparation,
cotoletta alla milanese,
which is
similar to the
Austrian Wiener schnitzel. A milanesa...
-
steak resembles the
Austrian dish
Wiener schnitzel and the
Italian dish
cotoletta alla milanese,
which is a
tenderized veal or pork cutlet,
coated with...
- melanzane, a dish
using fried eggplant slices and
tomato sauce, with a
cotoletta, a
breaded veal
cutlet generally served without sauce or
cheese in Italy...
-
beans as a side dish. The same cut of meat, but from a calf, is used for
cotoletta alla milanese,
which consists of 1.5 cm-thick cuts
which are battered...
- made of such slice,
often breaded (also
known in
various languages as a
cotoletta, Kotelett,
kotlet or kotleta) a
croquette or cutlet-shaped
patty made...
