Back كوتوليتا ARZ Cotoletta Catalan Cotoletta Spanish Cotoletta French קוטולטה HE Cotoletta Italian コトレッタ Japanese 코톨레타 Korean Котолета Macedonian
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.
- ^ La Science du maître d'hôtel cuisinier, avec des observations sur la connoissance & les propriétés des alimens. Nouvelle édition, revue & corrigée. [By - Menon.] (Dissertation préliminaire sur la cuisine moderne. [By E. Lauréault de Foncemagne.]) (in French). 1768.
- ^ "cotoletta: definizioni, etimologia e citazioni nel Vocabolario Treccani". www.treccani.it. Retrieved 2023-05-19.
- ^ "La cotoletta alla milanese? Un regalo della rivoluzione francese..." Il Sole 24 ORE (in Italian). Retrieved 2023-12-25.
- ^ Kostioukovitch, Elena (2009-10-13). Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily. Farrar, Straus and Giroux. ISBN 978-1-4299-3559-3.