1½ pounds thinly cut veal scallops Fine kosher or sea salt 2-3 eggs, beaten with 2-3 tablespoons of water Flour seasoned with a little salt and pepper 2 cups fine dry unseasoned bread crumbs (see cook ...

Veal with gorgonzola sauce is a perfect blend of the ingredients from the Lombardy region in northern Italy that stretches to the Alps. Gorgonzola is a blue-veined, mild cheese that takes its name ...

Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream. Line a large ...

Many foodies prefer veal, as it comes with a succulent bite, complete with a subtle flavor that makes it the perfect canvas for almost any meat-based dish. It also connotes sophistication, often seen ...

If our cell phones buzz around 6 p.m., it is most likely our son, Ben, texting us a video of our 2 1/2-year-old granddaughter eating dinner. She is, in fact, an amazing eater, and she even likes ...

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove ...

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 ...

Albanese Meats & Poultry was founded in New York's Little Italy in 1923, and has been a family operation ever since. Jennifer Prezioso, who apprenticed under her grandfather, Moe, took over the shop, ...