costoletta

Costoletta is a culinary term in Italian that denotes a rib-cut of meat. The word comes from costola, rib, with the diminutive suffix -etta, indicating a relatively small rib portion. In everyday use costoletta most often refers to a bone-in rib chop taken from the rib section of pork or lamb, though regional variations may occur and the cut can also be taken from veal depending on the supplier.

Common forms include costoletta di maiale (pork rib chop) and costoletta di agnello (lamb rib chop). The term may be used to describe a single rib chop or a short portion of the rack. Bone-in is typical, but boneless versions can be found in some markets. The exact size and bone configuration vary by animal and country.

Costoletta is widely prepared by searing or grilling to develop a crust, followed by finishing in an oven or on the grill. Simple seasonings of salt, pepper, garlic, and herbs such as rosemary or thyme are common; some cooks marinate briefly. While some variations bread the cut and fry it, those dishes are usually called cotoletta or cotoletta alla Milanese in specific contexts.

Cooking times depend on thickness, typically about 2–3 cm (about 0.8–1.2 inches). For pork, cook to an internal temperature of about 63°C (145°F) and rest briefly; lamb is treated similarly, often served a touch less done.

Serving suggestions include accompaniment with roasted vegetables, potatoes, or fresh greens, with lemon wedges or herb reductions.