"Veal cutlets in the style of Umberto of Savoy." Veal escalopes beaten flat, fried and served on toast with a cheese sauce and truffles.
Cutlet. Chop of pork or lamb. May be escalope of veal, breast of chicken or even frogs' legs. Essentially, it is a 'small' cut.
Grilled lamb cutlets eaten with the fingers while the meat is still piping hot. The cutlets should be blackened on the outside and still pink on the inside.
Lamb chops stewed in white wine with rosemary, sage and garlic and served with sautéed potatoes.
Small lamb chops or cutlets braised with white wine flavoured with herbs.
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.
Small lamb chops or cutlets, beaten flat, coated in a batter or egg and breadcrumbs and fried.
Small cutlets. Chops of pork or lamb. May be escalopes of veal, breasts of chicken or even frogs' legs. Essentially, it is a 'small' cut.
"Chops in the style of Bologna." Small chops fried in butter with prosciutto and topped with cheese.
"Veal cutlets in the style of Palermo." Small veal cutlets beaten until flat, dipped in egg and grated Parmesan cheese before being grilled over charcoal.
