When ready to serve, unwrap the veal and slice very thinly. Arrange overlapping slices of the meat on six plates and ... baby capers and scatter roughly chopped parsley over the top.

a very thin chop of meat that is breaded and panfried. "Cotoletta was born many years ago, many, many years ago," manager Yari De Lazzari told INSIDER. "It was born as veal cotoletta. It’s a ...

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

British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...

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 ...