Pound the veal cutlets with the tenderizing side of a meat mallet two or three times or have your butcher tenderize them. Sprinkle with salt and pepper and set aside. Place the flour on a plate or ...

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 ...

Chicken parm is an Italian American classic. Traditionally featuring thin chicken cutlets that are breaded and fried until golden, nestled in tomato sauce, and covered with a blanket of cheese, it’s ...