Cook the best gourmet meal at home with these veal scallopini and a lemony sauce over mashed potatoes.

Scaloppine alla valdostana—seriously good stuff—is a dish that makes you think of the Alps. Straight from the Valle d'Aosta, this plate combines thin veal slices with layers of tender prosciutto and ...

While Wiener schnitzel is known as Austria’s national dish, the breaded and fried veal cutlet actually has roots in northern Italy. There, locals produce a similar specialty called Cotoletta alla ...

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 ...

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 ...