Breaded cutlets are often thought of as a nightmare from school lunch days of long ago. Remember mystery meat day when cafeterias served a dry slab of ground veal and unidentifiable filler entombed in ...

The classic Italian cotoletta alla bolognese is a breaded veal cutlet that is pan-fried, then topped with salty, savory sliced prosciutto and Parmigiano-Reggiano cheese. In an unusual twist, the ...

Veal Milanese is a traditional tender-crispy Italian dish in which thin veal cutlets are lightly breaded and pan-fried. It's ...

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 ...

This Veal Saltimbocca recipe is real comfort food. This classic Roman recipe features thin veal cutlets wrapped in salty ...

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 ...

There is nothing like a good pork cutlet, pounded into an escalope a scant quarter-inch thick, breaded and pan-fried to a crispy brown, so big its edges reach beyond the rim of a large dinner plate.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Rich LoRusso, LoRusso's Cucina Yield: 4 servings. 6 ounces fresh morel mushrooms> (see >note)> Salt> Soak morels in salted water ...