Veal cutlets baked in an aromatic sauce under a simple pastry topping offer a delicious alternative to classic casseroles.

Use a meat mallet or rolling pin to gently pound veal cutlets 1/2-inch thick. Sprinkle both sides of the cutlets with salt and pepper and dip into flour, lightly coating both sides. Shake cutlets to ...

Petit Glacier offers some requisite Swiss favorites, like beef tartare and a veal cutlet, alongside more French variations like perch meunière and chicken. Everything is cooked in the same ...

We were trying out a veal cutlet Milanese and I went to grab some parsley for the sauce but we were out so I swapped the parsley out for fresh curry leaf – it worked really well. We also ended up ...

Yonkers Avenue By Maya Kollarmalil Yonkers has long been a city where tradition and innovation intersect—especially when it ...

Following a quick closure of Heirloom at the St. Laurent, Chef David Viana and Neilly Robinson reopen their restaurant and ...

and with humanely raised veal not available at my local market, I decided to use free-range chicken cutlets instead. I swirled the pan while cooking, as my old friend Mario had taught me ...

The German specialties deserve special mention. The Wiener Schnitzel—a thinly pounded veal cutlet breaded and fried to golden perfection—spans the entire plate and practically begs to be photographed ...

In addition to chicken, you can find the term appended to veal, beef and pork ... fat to use throughout the cooking process. Chicken cutlets pick up a porky flavor boost as they are pan-fried ...

On the menu, you’ll find fried gnocchi, burrata, veal meatballs, pasta, pizza Romana, veal cutlets, chilli spatchcock, sides, and desserts among other dishes. Marta also has spritz bar-inspired drinks ...