Pork chops beaten flat and then fried and served with a sauce made with gherkins (US: dill pickles).
Pork chop with mushrooms. Pork chops brown and then braised with mushrooms, often dried.
"Pork cutlets in the style of Montefeltro" Pork chops coated in salt and then grilled over coals.
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 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.
"Veal cutlets in the style of Umberto of Savoy." Veal escalopes beaten flat, fried and served on toast with a cheese sauce and truffles.
