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 ...

Hearty mountain food makes up the diet of the Valdostani, as in this typical veal cutlet stuffed with Fontina cheese. Watch Mary Ann Esposito make Veal Cutlets with Fontina at CiaoItalia.com!

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 entombed in ...

Pound veal chop, dredge in flour, egg then seasoned bread crumbs Sauté veal to golden brown Top veal with ham, tomato, cheese Bake in oven until cheese is soft, but not completely melted Plate and ...

Pricci’s executive chef Piero Premoli shared the recipe for this dish which he reports first appeared on the menu when the restaurant opened in 1991. “Italian cooking is simple and straight to the ...

Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced into fine crumbs. Transfer the crumbs into a large bowl and stir in the cheese, oregano and ...

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish. Veal cutlets only take 2 or 3 minutes to cook. They will continue to cook in their own heat once removed from the skillet. Just ...