A dish from Ravenna of a small mutton chops marinated in oil mixed with spices and sautéed in butter.
Small veal cutlets, usually beaten flat, dipped in flour, egg and breadcrumbs and then fried in butter.
"Veal cutlets in the style of Guido Reni." A dish from Bologna of small veal escalopes beaten very thin, stuffed with a cooked mixtured of tomatoes, green beans, basil and cheese, rolled and then grilled.
"Veal cutlets in Sicilian style." Small 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." Small veal escalopes beaten flat, fried and served on toast with a cheese sauce and truffles.
