"Veal chops in the style of Milan." Small veal cutlets 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 cutlets in the style of Palermo." Small veal cutlets beaten until flat, dipped in egg and grated Parmesan cheese before being grilled over charcoal.

Small veal cutlets 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.

"Cutlets in the style of Valle d'Aosta." Small veal cutlets 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 cutlets in the style of Emiliana." Small veal cutlets in breadcrumbs and coated with Parmesan cheese, fried in butter.

Small veal cutlets with a slice of Parma ham.

Small lamb chops or cutlets.

Small lamb chops marinated and then grilled.

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

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