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 ...

She calls veal Milanese a recipe that keeps on giving and says, "Since I had 4 cutlets to nosh on after making this recipe, I started crafting all sorts of leftover remixes. For cutlet number 2 ...

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 ...

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.

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 ...