Lamb chop marinated and then grilled.

"Lamb cutlet in the style of Calabria." Lamb cutlet fried in pork fat and served with anchovies, mushrooms, artichoke hearts and capers.

"Lamb cutlet in the style of Catanzaro." Lamb cutlet fried and garnished with anchovies, giving a wonderful savoury flavour, mushrooms, artichokes and capers. Catanzaro is in the arch of the foot of Italy.

Lamb cutlet sautéed in butter with rosemary and then stewed in white wine with capers, green olives and parsley.

Lamb cutlet beaten flat, dipped in egg and breadcrumbs and fried.

Costoletta di maiale ai due vini means "pork chop with two wines" and refers to a dish of a pork chop sautéed with onions and garlic and then braised in red wine with tomatoes.

Braised pork cutlet with white wine and fennel seed.

"Pork chop in the style of Modena." Pork chop poached and then stewed in pork lard and white wine, sometimes with tomatoes, and flavoured with sage.