While Wiener schnitzel is known as Austria’s national dish, the breaded and fried veal cutlet actually has roots in northern Italy. There, locals produce a similar specialty called Cotoletta alla ...

Whether it’s for schnitzel, chicken fried steak, or a perfectly fried chicken thigh, nearly every meat-eating, serious home cook has experimented with three-step breading a cutlet of some variety or ...

The origins of the wiener schnitzel are hazy. It's considered by Austrians to be their national dish, but it’s also a German favourite. And, as it bears some resemblance to veal alla Milanese, it's ...

Veal is the meat of young cattle (calves) varying in age from a few days to 25 weeks. Generally, veal calves are raised in open pastures and fed mainly milk and grass. In Italy and France, veal is ...

Pricci’s executive chef Piero Premoli shared the recipe for this dish which he reports first appeared on the menu when the restaurant opened in 1991. “Italian cooking is simple and straight to the ...