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.
"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.
Grilled small 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.
