COTOLETTA Meaning and
Definition
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Cotoletta is an Italian culinary term referring to a breaded and fried cutlet, typically made from meat or vegetables. Derived from the French word "côtelette," meaning "cutlet," cotoletta is a popular dish in Italian cuisine, known for its crispy exterior and tender interior.
Traditionally, cotoletta is made with veal, known as "cotoletta alla milanese" or "Milanese cutlet." To prepare this dish, a veal chop is butterflied by cutting through the meat horizontally without detaching the pieces. The chop is then dipped in beaten eggs, coated in breadcrumbs, and shallow-fried until golden brown. This traditional Milanese preparation often includes a squeeze of lemon juice and is commonly served alongside a simple arugula salad.
However, cotoletta can also be made with other meats such as pork, chicken, or turkey, offering a wide range of variations and flavors. Additionally, vegetarian versions of cotoletta use vegetables like eggplant or zucchini as substitutes for the meat.
The term "cotoletta" is not only used to describe the dish but can also refer to the meat cut itself. Typically, a cotoletta is a thin and boneless slice of meat that is pounded to an even thickness before being breaded and fried.
Overall, cotoletta is a beloved Italian dish, renowned for its crispy breading, succulent texture, and versatility in terms of both meat and vegetable options.
Etymology of COTOLETTA
The word "cotoletta" has its origins in Italian cuisine. It is derived from the Italian word "costoletta", which means "little rib". The word "costoletta" itself comes from "costola", meaning "rib" in Italian.
The concept of "cotoletta" as a breaded and fried cutlet dish is believed to have originated in Italy, particularly in Milan. This dish typically consists of a bone-in or boneless slice of meat, commonly veal or pork, which is pounded thin, breaded with breadcrumbs, and then fried until golden and crispy. Its name reflects the use of ribs or rib-like cuts of meat, hence the connection to "costola" or "rib".
The popularity of "cotoletta" has spread beyond Italy, and variations can be found in many other cuisines around the world, often using different meats like chicken or beef.
