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 ...

The breaded cutlet is a venerable meal made all over the world using a variety of meats, most commonly veal, pork, or chicken. The chicken cutlet — which is found in America from fast food ...

Now it’s time to brown your vegetable cutlets. You could do it in a skillet — just as you would a breaded meat cutlet — but that would require a ton of oil (those breadcrumbs just soak it up).

7 large slices high-quality sandwich bread, crusts removed, cut into ¾-inch cubes (about 4 cups total) ½ cup unbleached white flour 2 large eggs 2 cups plus 1 tablespoon vegetable oil (see cook ...

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 ...

Veal chops 1 Eggs 2 Breadcrumbs q.b. Fine salt q.b. To make grandma's Milanese cutlet, place the veal chop on a cutting board (1), cover with a sheet of parchment paper, and gently pound it with a ...

Then dig in. The biggest flavor is going to come from the marinara sauce. Your brain likely won’t care at all whether the cutlet is veal or vegetable.

I ordered the thinly sliced breaded veal cutlets in Vienna. Fried in butter until crisp and golden, then served with a lemon wedge, they seemed to melt in my mouth.