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 cutlet'), 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.[citation needed]
- ^ Menon, Joseph (1768). La Science du maître d'hôtel cuisinier, avec des observations sur la connoissance & les propriétés des alimens. Nouvelle édition, revue & corrigée (in French). Paris: Leclerc. p. 57.
- ^ "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.