Veal Milanese is a traditional tender-crispy Italian dish in which thin veal cutlets are lightly breaded and pan-fried. It's ...

Stage 9, Station Des Rousses – Morzine-Avoriaz: Today Le Tour follows the border between France and Switzerland, and French chef Gabriel Gaté looks at the regional dishes. Master chef Philippe Mouchel ...

These veal cutlets, served with a creamy potato purée and a green salad, make for a perfect Sunday lunch. The burnt butter, which matches the mild flavour of the veal, has additional piquancy thanks ...

1½ pounds thinly cut veal scallops Fine kosher or sea salt 2-3 eggs, beaten with 2-3 tablespoons of water Flour seasoned with a little salt and pepper 2 cups fine dry unseasoned bread crumbs (see cook ...

This Veal Scallopini recipe makes for a great home cooked meal that tastes gourmet or restaurant style with little effort. I love to cook this dish for little celebrations or when we have guests over ...

If you are easily shocked, sit down before you read this: There are people in the world who do not use clarified butter to fry costoletta alla Milanese, or breaded veal cutlet. "You wouldn't ...

Paper dry the cutlets, season well and dust with the flour, shake off excess flour. In a thick-based frying pan heat the oil till very hot then sear the cutlets on both sides. Transfer to a well ...

Whole cuts (roasts and steaks, etc.) -- 145 degrees. The key to tender veal dishes is to avoid overcooking. If beef reigns as the king of meats, veal is the crown prince -- delicate, tender and subtly ...

Like many of the finer things in life, Bon Appétit only gets better with age. In Cooking from the Archives, we revisit recipes from the magazine's past. The introduction to the recipe has absolutely ...