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

Veal cutlets baked in an aromatic sauce with a simple pastry topping are a delicious alternative to classic casseroles. This ...

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 ...

Use the French cutlet-style chop for these. I used lamb but veal would be excellent too. Quantities in this recipe are flexible, modify them to suit your needs.