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 ...

Published: Jan. 11, 2013, 6:56 p.m. Veal Osso Buco- veal shank, braised with carrots, onions, celery, tomato basil sauce and white wine, served with fetuccine deglaze ...

Set the seared cutlets in a casserole dish and pour the mushroom sauce over them. Sprinkle the cheese evenly over the top and bake the casserole for 20-25 minutes, or until the cheese is golden brown.

Taste for seasoning, adding salt and pepper as desired. Return cutlets to skillet and quickly turn to coat with sauce. Serve immediately, dividing cutlets and sauce between 4 serving plates.

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.

Brown cutlets one at a time, 2 minutes on first side, 1 minute on second. Transfer to serving dish; season with salt and pepper.