Making Chicken Cutlets with Italian Cook – Wonderful 90 year old Nonna Siciliana – Adorable!
A Cutlet is a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in the Italian language as a cotoletta).
The use of the cutlet (cotoletta) is quite widespread in Italian cuisine in many different variations. The most famous variant is the Milanese cutlet (cotoletta alla milanese), a veal cutlet covered in bread crumbs and fried in butter. It should not be mistaken for the Wiener schnitzel (which should be referred as a scaloppina alla viennese, or as fettina impanata in Italian), because it’s a different cut of meat; the Milanese cutlet cut includes the bone, whereas the Wienerschnitzel doesn’t. It is disputed whether the cotoletta alla milanese originated the Wienerschnitzel, or vice versa.