In a pan, melt equal parts olive oil and butter. Pan-sear the cutlets after shaking off excess flour until the edges are brown. Remove the veal to a plate and deglaze the pan with white wine and ...

From risotto to aperitivo classics, these Milanese recipes capture the heart of Lombardy’s cuisine as the Italian city hosts ...

Pound veal chop, dredge in flour, egg then seasoned bread crumbs Sauté veal to golden brown Top veal with ham, tomato, cheese Bake in oven until cheese is soft, but not completely melted Plate and ...

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 entombed in ...

Pricci’s executive chef Piero Premoli shared the recipe for this dish which he reports first appeared on the menu when the restaurant opened in 1991. “Italian cooking is simple and straight to the ...

Juicy veal cutlets with a tangy Gorgonzola sauce are a perfect marriage of ingredients typical of the Lombardy region of northern Italy. There, lush green pastures, fresh mountain air and cool streams ...