abstract:Cotoletta (from = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for veal breaded cutlet.
Arriving for dinner on an autumn night, I'd been looking forward to tucking into a nice cotoletta alla Milanese, the breaded veal chop that's one of that city's classic dishes, and was crestfallen to see a menu emblazoned with the slogan "Alta Cucina Naturale" ("Natural Haute Cuisine").