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 ...

Veal top round is the best veal cut for cutlets. In many markets the thin cuts are labeled escalopes or scaloppine. In English cookery a lamb cutlet is what we call a lamb rib chop. Cut with a ...

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).

There are variations almost everywhere. Some are breaded with crumbs of stale bread and fried in bacon fat, made with everything from veal to chicken, turkey and pork.

Heritage Foods has come up with an easy, high-quality item for dinner: breaded pork cutlets (scaloppine), ready to sizzle in a pan and serve. (They come frozen but defrost in no time.) The results ...