Cotoletta (from = "little rib", because of the rib that remains attached to the meat during and after the cooking)'s an Italian word for a breaded veal cutlet. Cotoletta alla milanese (milanese after its place of origin, Milan)'s a fried cutlet similar to Wiener schnitzel, but cooked "bone-in". It's braised in clarified butter and traditionally uses exclusively milk-fed veal. It's often served with risotto alla milanese. Cotoletta a orecchio di elefante ("elephant ear cutlet")'s another type of… (More on Cotoletta)