The Giant Butter-Fried Veal Escalope is a true indulgence, with its perfectly crispy, golden crust and tender, juicy veal inside. Fried in rich butter for maximum flavor, each bite is a luxurious ...

"It was born as veal cotoletta. It’s a typical dish. It’s breaded twice, as we do, then fried in butter, as we do. Then, because veal got more precious, it turned into pork cotoletta.

Chef Ludo Lefebvre's tender braised veal shanks are almost — almost — as good as his grandmother's. Chef Ludo Lefevbre grew up with his grandmother's osso buco, which she would make with fresh ...

fried veal). German cuisine relies heavily on pork – so much so that you'll find eisbein (pork knuckle) served with potatoes and sauerkraut. Pop over to Zur letzten Instanz, the oldest ...