Hearty mountain food makes up the diet of the Valdostani, as in this typical veal cutlet stuffed with Fontina cheese. Watch Mary Ann Esposito make Veal Cutlets with Fontina at CiaoItalia.com!

Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream. Line a large ...

Getting your Trinity Audio player ready... In cooking terms, a “cutlet” of meat — chicken, pork, beef, lamb, turkey — refers to a thin cut of meat usually taken from the leg or rib section (with fowl, ...

This is a quick, special meal for this holiday time of year. Veal Cutlets in Madeira Sauce is a very simple dish that will take about 15 minutes to make. Madeira wine is made from grapes grown on the ...

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 ...

Somewhere years ago I read that the best veal in Italy is really turkey, and it somehow always made sense to me. The flavor and texture are not unalike; the only significant difference is that turkey ...

When it comes to turkey, slow-roasting comes to mind before quick-cooking. Not so in the healthy kitchen. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no ...