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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 ('fried...
- Veal
Milanese (Italian:
cotoletta alla
milanese [kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la
milanesa [ku(s)tuˈlɛta a la milaˈneːza];...
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Cotoletta alla
bolognese (Italian: [kotoˈletta alla boloɲˈɲeːze, -eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a
traditional dish of the city of Bologna...
- it.
Breaded cutlet is
known as
schnitzel in German-speaking countries,
cotoletta alla
milanese in Italy,
escalope in France,
filete empanado or cachopo...
- the 1920s. Its name
probably reflects an
original Milanese preparation,
cotoletta alla milanese,
which is
similar to the
Austrian Wiener schnitzel. A milanesa...
-
filled with
cheese and ham. In Italy,
there is a
similar dish
called cotoletta.
Cotoletta is very
similar to the
Austrian Wiener Schnitzel. The
Italian veal...
-
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...
- parmigiana, a dish
using fried eggplant slices and
tomato sauce, with a
cotoletta, a
breaded veal
cutlet generally served without sauce or
cheese in Italy...
- 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...
- battered, then
fried are
often called "scallops". Food
portal Chicken Kiev
Cotoletta Cutlet Chicken katsu Tonkatsu Milanesa Scaloppine Schnitzel Wiener schnitzel...
