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

Veal Milanese is a traditional tender-crispy Italian dish in which thin veal cutlets are lightly breaded and pan-fried. It's traditionally served with a peppery lemony arugula and tomato salad to ...

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 ...

An curved arrow pointing right. Weiner Schnitzel originated in Austria, but the breaded veal cutlet has become a popular dish throughout Europe. Walliser Kanne in Basel, Switzerland has become ...

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 ...