A dish from Emilia-Romagna of veal cutlet topped with cheese and thin slices of truffle, floured, breaded and fried in butter. It is then covered with ham and cheese and baked with tomato sauce.

Costoletta (di vitello) alla ghiottona is a dish of veal cutlet beaten until flat, dipped in flour, egg breadcrumbs and fried, served with a sauce made with mushrooms, truffles and prosciutto.

Lamb chop or cutlet braised with white wine flavoured with herbs.

"Veal cutlet in the style of Milan." Veal cutlet in breadcrumbs, fried in butter and served with wedges of lemon. This was the predecessor of wiener schnitzel. Well cooked, this is one of the great classic dishes.

"Veal cutlet in the style of Palermo." Veal cutlet beaten until flat, dipped in egg and grated Parmesan cheese before being grilled over charcoal.

Veal cutlet beaten until flat, dipped in egg and grated Parmesan cheese mixed with breadcrumbs, sealed in oil, garnished with mozzarella cheese and briefly baked to melt the cheese. Served with tomato sauce.

"Cutlet in the style of Valle d'Aosta." Veal cutlet beaten flat, dipped in egg and breadcrumbs and fried, topped with Fontina cheese and pancetta or proisciutto and, when available, shavings of white truffle and grilled until the cheese has melted.

"Veal cutlet in the style of Emiliana." Veal cutlet in breadcrumbs and coated with Parmesan cheese, fried in butter.

Veal cutlet with a slice of Parma ham.