Put flour in a pie dish and set aside. Set a wire rack inside a rimmed baking sheet. Use a meat mallet or rolling pin to gently pound veal cutlets 1/2-inch thick.

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 ...

There are scores of breaded cutlets that ... if it isn't eggplant or veal, is chicken. Dining out when a classic chicken Parmesan is on the table makes life worth living -- a life where the gooiest ...

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 ...

1. Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour. 2. In a large frying pan, heat olive oil over medium-high heat. 3.

Juicy veal cutlets with a tangy Gorgonzola sauce is a perfect marriage of ingredients typical of the Lombardy region of northern Italy, where lush green pastures, fresh mountain air and cool ...

Veal Osso Buco- veal shank, braised with carrots, onions, celery, tomato basil sauce and white wine, served with fetuccine deglaze. #clefood. Published: ; Jan. 11 ...