Many foodies prefer veal, as it comes with a succulent bite, complete with a subtle flavor that makes it the perfect canvas for almost any meat-based dish. It also connotes sophistication, often seen ...

Veal round 500 g (4 fette sottili) Breadcrumbs 200 g Eggs 2 Type 00 flour 70 g Fine salt q.b. To prepare the cutlets, first pat the veal slices dry with paper towels. Arrange the ingredients for the ...

Pricci’s executive chef Piero Premoli shared the recipe for this dish which he reports first appeared on the menu when the restaurant opened in 1991. “Italian cooking is simple and straight to the ...