"Panne" and "paneed" are two of those New Orleans menu words that everybody born here understands, and which newcomers eventually learn. Even if you've never heard of it, once you taste chicken or ...

If you've never made veal before, it can be tough to figure out which cut to get for cutlets. Here's what you should keep in ...

This Veal Saltimbocca recipe is real comfort food. This classic Roman recipe features thin veal cutlets wrapped in salty ...

When I was a child, cutlets were my very favorite. They were always breaded with cracker crumbs, fried crisp and served with a heap of mashed potatoes and lots of gravy. They were always pork, little ...