Cotoletta

[3][4] 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.

Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

[5] 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.

[6] 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.

In Argentina, Peru, and Uruguay, milanesa a la napolitana is made similar to the cotoletta with a preparation of cheese and tomato.