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Cotoletta
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countries, due to Italian diaspora. Italy Lombardy ''Cotoletta alla milanese'' ( after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. Emilia-Romagna ''Cotoletta alla bolognese'' ( after its place of origin, Bologna) is similar to a ''milanese'' but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' ( after its place of origin, Palermo) is similar to a ''milanese'' but the veal is brushed with olive oil, and then baked or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta E Patate Al Forno
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countries, due to Italian diaspora. Italy Lombardy ''Cotoletta alla milanese'' ( after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. Emilia-Romagna '' Cotoletta alla bolognese'' ( after its place of origin, Bologna) is similar to a ''milanese'' but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' ( after its place of origin, Palermo) is similar to a ''milanese'' but the veal is brushed with olive oil, and then bak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Milanese In Milano
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countries, due to Italian diaspora. Italy Lombardy ''Cotoletta alla milanese'' ( after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. Emilia-Romagna ''Cotoletta alla bolognese'' ( after its place of origin, Bologna) is similar to a ''milanese'' but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' ( after its place of origin, Palermo) is similar to a ''milanese'' but the veal is brushed with olive oil, and then bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Bolognese
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 of the city of Bologna. It consists of a veal cutlet ( scannello or sottonoce) coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted. It is often served with truffles, particularly "trifola", a small and fragrant white truffle from the Apennines near Bologna). Occasionally some tomato paste is added to the baking pan. The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004. See also * Cotoletta alla milanese Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Milanese
Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. A common variation made with chicken is popular in the United States and other English-speaking countries and bears the name "chicken Milanese" (Italian ). Other various breaded meat dishes prepared in South America were inspired by the ''cotoletta alla milanese'' and are known as ''milanesa''. Another variation of ''milanesa'' in the same region is called ''a la napolitana'' and is made similar to the ''cotoletta alla milanese'' with a preparation of cheese and tomato. History In Milan, the dish dates to at least 1134, where it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Milanese
Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. A common variation made with chicken is popular in the United States and other English-speaking countries and bears the name "chicken Milanese" (Italian ). Other various breaded meat dishes prepared in South America were inspired by the ''cotoletta alla milanese'' and are known as ''milanesa''. Another variation of ''milanesa'' in the same region is called ''a la napolitana'' and is made similar to the ''cotoletta alla milanese'' with a preparation of cheese and tomato. History In Milan, the dish dates to at least 1134, where it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlets
Breaded cutlet is a dish made from coating a cutlet of meat with breadcrumbs, breading or batter (cooking), batter and either frying or baking it. Breaded cutlet is known as schnitzel in German language, German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filete empanado'' in Spain, ''filete empanizado'' in Cuba, milanesa in Latin America, tonkatsu, katsu in Japan and Korea, kotlet schabowy, kotlet in Poland, ''řízek'' in Czech Republic and ''kotleta'' in Post-Soviet states, post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filete empanado'' in Spain, ''filete empanizado'' in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, ''řízek'' in Czech Republic and ''kotleta'' in post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece of beef steak (tenderized cubed steak) coated with seasoned flour and frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiana
Parmigiana (, ), also called parmigiana di melanzane , melanzane alla parmigiana , or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. History There are several theories about the origin of the dish. Most frequently its invention is attributed to either Parma, Sicily or Naples. The case for Parma is that ''Parmigiana'' refers to Parma and because Parmigiano-Reggiano cheese is produced there. Sicilian food writers have several different explanations for a Sicilian origin. According to author Pino Correnti, the word derives from the Sicilian word for , a wicker sleeve used both for wine bottles and the hot casserole in which the dish would be prepared and served. Authors Mary Taylor Simeti, Vi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milanesa
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a ''milanesa''. The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration that created the Italian diaspora between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, ''cotoletta alla milanese,'' which is similar to the Austrian '' Wiener schnitzel''. A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. Variations By adding tomato p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milan
Milan ( , , Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its metropolitan city has 3.26 million inhabitants. Its continuously built-up urban area (whose outer suburbs extend well beyond the boundaries of the administrative metropolitan city and even stretch into the nearby country of Switzerland) is the fourth largest in the EU with 5.27 million inhabitants. According to national sources, the population within the wider Milan metropolitan area (also known as Greater Milan), is estimated between 8.2 million and 12.5 million making it by far the largest metropolitan area in Italy and one of the largest in the EU.* * * * Milan is considered a leading alpha global city, with strengths in the fields of art, chemicals, commerce, design, education, entertainment, fashion, finance, healthcar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
