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2. Cotoletta alla bolognese - Wikipedia

   en.wikipedia.org/wiki/Cotoletta_alla_bolognese

   Cotoletta alla bolognese (Italian: [kotoˈletta alla boloɲˈɲeːze,-eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a traditional dish of the city of Bologna, in the Emilia-Romagna region of Italy. [1] [2] It is also known as petroniana, after Petronius, a fifth century bishop and the patron saint of Bologna. [3]

3. Veal Schnitzel (Wiener Schnitzel) Recipe - AOL

   www.aol.com/food/recipes/veal-schnitzel-wiener...

   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.

4. Cotoletta - Wikipedia

   en.wikipedia.org/wiki/Cotoletta

   Cotoletta (Italian: [kotoˈletta]) is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite (lit. ' fried veal cutlet '), and was created by the chef Joseph Menon in 1735. [1] Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after ...

5. Veal Schnitzel (Wiener Schnitzel) Recipe - AOL

   w.main.welcomescreen.aol.com/food/recipes/veal...

   Want to make Veal Schnitzel (Wiener Schnitzel)? Learn the ingredients and steps to follow to properly make the the best Veal Schnitzel (Wiener Schnitzel)? recipe for your family and friends.

6. Veal Milanese - Wikipedia

   en.wikipedia.org/wiki/Veal_Milanese

   Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.

7. Cooking, Recipes and Entertaining Food Stories - AOL.com

   www.aol.com/food/recipes/crispy-wiener-schnitzel...

   Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere. 2. In a very large skillet, heat 1/2 inch of oil until shimmering.

8. Orecchiette with Veal, Capers and White Wine Recipe - AOL

   www.aol.com/food/recipes/orecchiette-veal-capers...

   1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.

9. List of veal dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_veal_dishes

   This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. [1] Generally, veal is more expensive than beef from older cattle.