Cotoletta
Italian word for a veal breaded cutlet / From Wikipedia, the free encyclopedia
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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 was created by the chef Joseph Menon in 1735.[1] Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.[2]
The French brought the dish to Italy and Austria during the Napoleonic Wars. The dish became popular in Italy and took the name of côtelette révolution française and then cotoletta.[3][4] There are several variations, in Italy as well as in other countries, due to Italian diaspora.