Cotoletta
Cotoletta (; from "costoletta" meaning "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet. There are several Italian variations, 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 grilled instead of being fried. The breadcrumb is often mixed with parsley and pecorino cheese, and unlike the Milanese cutlet, the Palermitana cutlet does not have eggs in its breading. Argentina. Various breaded meat dishes prepared in Argentina were inspired  by the "cotoletta alla milanese" and are known as milanesa. In Argentina and Uruguay, "Milanesa a la napolitana" is made similar to the "cotoletta" with a preparation of cheese and tomato.