These classic dishes were once staples in homes across the country, but now they’re fading fast and becoming harder to find.

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 ...

EAT IN:I ALWAYS THINK that a hunk of protein, fried and possibly stuffed, is the way to a man's heart; it's so death row. Breaded veal cutlets or pork, crispy fried chicken or chicken Kiev. These ...

Bravo! keeps it traditional with its chicken parm: Crispy hand-breaded chicken, zesty marinara, creamy mozzarella, and herb ...

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The unassuming façade gives little indication of the gastronomic wonders waiting inside, particularly a rack of lamb so transcendent it should come with a warning label about potential addiction. This ...

There are scores of breaded cutlets that exist in the range of Americanized Italian cuisine. And the typical kind your average trattoria plates for customers, if it isn't eggplant or veal, is chicken.

Hidden beneath a highway overpass in Pittsburgh’s Four Mile Run neighborhood sits a brick building that doesn’t scream ...

2 4oz veal cutlets 2 sliced of prosciutto crudo 2 slices of fontina cheese 2 sage leaves flour, butter, olive oil, salt, pepper, white wine. Place one slice of prosciutto crudo, sage, and fontina ...