Cotoletta

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Cotoletta (from "Costoletta" = "little rib" by the rib attached to the meat during and after the cooking) is an Italian language word for a cooked veal cutlet with breading. The classic cotoletta is cotoletta alla milanese (milanese after its place of origin, Milan), which is somewhat similar to Wiener schnitzel, but is "bone-in", braised in clarified butter and traditionally uses veal exclusively from suckling calves.

Another type of cotoletta is the cotoletta a orecchio di elefante ("elephant ear cutlet"), which uses a larger cut of meat, and is deboned and tenderized prior to frying, similar to American preparation of breaded pork tenderloin.

Various preparations of breaded meat made in Latin America were inspired by the cotoletta and are known as milanesas.