"Pork cutlets in the neapolitan style." Pork chops fried and then lightly cooked off in a mixture of tomatoes, peppers and mushrooms flavoured with garlic.

Pork chop beaten flat and then fried and served with a sauce made with gherkins (US: dill pickles).

Costoletta di maiale con i funghi means "pork chop with mushrooms" and is a dish of pork chops brown and then braised with mushrooms.

"Pork cutlet in the style of Montefeltro" Pork chops coated in salt and then grilled over coals.

A dish from Ravenna of a mutton chop marinated in oil mixed with spices and sautéed in butter.

Chicken cutlet, commonly braised with tomatoes.

Beef minced (US: ground) with breadcrumbs and grated Parmesan cheese, bound with egg and milk, formed into patties, coated with flour, egg and breadcrumbs and then fried.

Veal cutlet or chop

"Veal cutlet in the style of Guido Reni." A dish from Bologna of veal escalope beaten very thin, stuffed with a cooked mixtured of tomatoes, green beans, basil and cheese, rolled and then grilled.

"Veal cutlets in Sicilian style." Veal escalopes beaten flat and marinated in a vinegar, coated with a mixture of garlic, grated cheese and breadcrumbs bound with egg and fried.