i need help with a translation - there seem to be too many options and i want to be specific and correct.

please send a PM.

thank you.

use "google
http://translate.google.com/#

hey, conifer - long time no see!

i tried google translate but it came up with too many options, all dependent on colloquiamisms and specific usages for tpyes of meats etc. i'm probably over-thinking it, but that's how it goes sometimes - here's the situation:

i was trying to find the right translation for a dish i made that was simply called "pork milanese." this is very generic and can cover a lot of ground, so i wanted to narrow it down a bit in order to be specific for the type of meat, preparation etc. basically, it is exaclty the same as wienerschnitzel, except it is italian and uses pork cutlet rather than veal. there are about 6 different words that COULD be used for a cutlet, depending on the meat and how it is cut, how it is cooked and how it is served. i probably could have settled on any translation, but i wanted to be specific and exact. from what i could find, braciole referrs to a steak cutlet OR any cutlet that is rolled as in a roulade, so that was out. costalette refers to a bone-on pork chop. scallopine refers to a cutlet, but is more associated with veal or chicken and also the sauce that it would be served with. cotolette is also a reference to a cutlet with the bone removed and apparently can be any cut of meat from what i can see, so that appeared to be half the problem.

to top it off, there is a method of cooking called orichette di elefante (elephant's ear) that refers to the pounding of a boneless cutlet and breading and frying, but it is more asociated with veal and when i try to specify that it is a pork cutlet it really makes the translation clunky. milanese refers to the breading and sauteeing in butter etc. in the manner of a style in milan, but it USUALLY doesn't include the pounding.

my final solution was rather unique. since everything was exactly the same as a basic schnitzel, i ran it into a german translator, then converted from GERMAN to italian, which gave me cotolette di maiale, which when converted to english came to breaded pork cutlet. i finally settled on cotolette di maiale alla milanese, and will refer to the orichette di elefante in the post that i am making, but holy smokes....

one thing i learned is that you can come up with words that are technically correct, but using them in the right CONTEXT or vernacular is a definite challenge. an incorrect colloquialism could be spotted a mile away by an expert or a person from italy, so it is important to try to find the most relevant translation possible. the subtleties are, well, subtle....but important! that was my lesson for today!

i think i did pretty well with this; not only with the translation, but also with the preparation, from beginning:



to end:



if anyone is interested in how to prepare this wonderful recipe, you can click here:

http://foodsoftheworld.activeb...anese_topic1219.html

thanks ~

I would never recommend Google for translation as I've had some bizarre translations from them !
Tracing Italian dishes from an article may be difficult. Town by town , or neighborhood differences can be great .Names for things can be different or the same name for different things ! Knowing someone from the specific area is the best way.
No two Italians agree on anything !

welcome to the world of cooking. Having gone to culinary school and working in the business for a number of years, what I have learned is that names can be stretched well beyond there original meaning. I did my internship in Italy and it appears that name are often site specific. Recipes with the same name often differ from town to town, even street to street. As long as you got the correct recipe, call it what ever you want.

Wish I saw this before I did my wild turkey cutlets the regular way yesterday....still delicious but this recipe sounds better.