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 ...

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 ...

Frozen grilled chicken will require a different approach to reheating, as it doesn't have the crispy exterior that breaded chicken has. However, there is still a chance that you may end up with ...

Now it’s time to brown your vegetable cutlets. You could do it in a skillet — just as you would a breaded meat cutlet — but that would require a ton of oil (those breadcrumbs just soak it up).

These new frozen breaded pork cutlets are made from heritage pork and prepared by a local butcher. ... Breaded pork cutlets, $45 for four (about two pounds), heritagefoods.com.

Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides -- 1 to 2 minutes per side.

It's a healthy alternative.

Use veal, pork or turkey cutlets. — Holstein: Coat cutlets with bread crumbs, fry and garnish with slices of hard-cooked egg, anchovy fillets and capers. Originally Published: January 22, 1987 ...