4 (6 oz.) cuts of veal, flattened to a thickness of 2 cm. Preheat your oven to 400ºF. Put a pan on a medium heat and add a splash of olive oil, garlic and anchovies and cook, allowing everything to ...

Dear Pat: My husband and I are old customers of The Palm, and we never seem to tire of its delicious Veal Parmigiana. We know we need to branch out, so I'm wondering if, perhaps, the chef would share ...

Pound the veal cutlets with the tenderizing side of a meat mallet two or three times or have your butcher tenderize them. Sprinkle with salt and pepper and set aside. Place the flour on a plate or ...

First of all, veal parmigiana, or veal parmesan, is among the best comfort foods ever. Second, it was not created in Italy. Well, it kind of was. Eggplant parmigiana, lightly breaded with a smattering ...

Add articles to your saved list and come back to them any time. Veal parmigiana is an Italian-American classic that is a favourite here as well. It is similar to the Italian eggplant dish - melanzane ...

Tucked in between the Target store and Firehouse Subs on Fruitville Road lives Café Italia, a little Italian café that serves the best veal Parmesan. And you know how seriously we take our veal ...

Veal parmigiana is an Italian-American classic that is a favourite here as well, though you may be more familiar with the pub classic, chicken schnitzel parmigiana. Much of the preparation for veal ...

It’s been nearly a half-century since veal parmigiana anchored menus of the fanciest Italian restaurants in America, the kinds of places where tuxedoed waiters were as likely to burst into a Verdi ...

Best to get your butcher to slice the scaloppine for you so that you will have thinly sliced even thickness pieces of veal. If you decide to do it yourself, buy what they call the nut of veal, the top ...

It starts with an Instagram message telling you to head to a secret location in Wicker Park. You get there and wonder where exactly you are — a quiet residential street doesn’t seem like the right ...

Chef Nabila Idoudi of Sarab Restaurant at Anantara Sahara Tozeur Resort & Villas. Nabila Idoudi, Chef of Sarab at Anantara Sahara Tozeur Resort & Villas. “Tunisian cuisine is a blend of Mediterranean ...

Veal has a delicate flavor, buttery texture and versatility, not to mention a long history in various cuisines around the world – namely German, French, Swiss, Austrian and Italian. These days, it is ...