To prepare Valdostana veal cutlets, start by slicing the Fontina into thin, even slices so that it can melt easily during cooking (1). If the meat slices are a bit thick, gently flatten them between 2 ...

Veal Cutlets, or cotolette di vitello, are a cherished classic in Italian home cooking. Lightly breaded and quickly pan-friend, veal cutlets are crisp, golden, and irresistibly juicy. Growing up mamma ...

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 ...