Veal Cutlets, or cotolette di vitello, are a cherished classic in Italian home cooking. Lightly breaded and quickly ...

The Cotoletta alla Milanese features a perfectly breaded and fried veal cutlet that achieves the ideal balance of exterior crispness and interior tenderness. The Scaloppine di Vitello demonstrates the ...

The Cotoletta alla Milanese features a perfectly breaded veal cutlet, while the Scaloppine di Vitello showcases the kitchen’s deft hand with delicate veal preparations. Seafood options include Salmone ...

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Wiener Schnitzel, meaning Viennese cutlet, consists of a breaded and fried veal cutlet, typically served with a slice of lemon, lingonberry jam, and traditional sides like potato salad or cucumber ...

Five finalists — including two from the same eastern Iowa town — are vying for the prestigious title of "Iowa's Best Breaded Pork Tenderloin." ...

It’s schnitzel as you’d find in its homeland, but with a local Mediterranean herb twist. The Viennese schnitzel, traditionally made with veal, was recognized as a classic dish as early as 1900.

1 pound veal scaloppine, thinly sliced from the top round and pounded very thin 1 cup all-purpose flour 1 cup celery—stalks peeled, stripped of their strings and cut into 1 1/2-by-1/4-inch ...

Fine breadcrumbs and plenty of fat are the keys to cooking this breaded veal cutlet.

My dining companion opted for the chicken Milanese ($23.95). It features a thin breaded (lightly fried) chicken breast (you can also get breaded veal scaloppine) topped with fresh arugula, diced ...