Cutlets With Love
Breaded pork cutlets are delicious by themselves, but when baked with potatoes, peas and red sauce, it takes it to a whole different level.
It's funny when I think about when I was younger my mother made this dish originally with veal cutlets until the price got to high and she switched to pork. I've been making it with the pork ever since and it's just as delicious.
You could try it with the veal just the same, even though I think it's much tastier using the pork anyway.
For this recipe you can use your own sauce or my recipe. Either way you go I'm sure you'll enjoy this one.
Don't worry about the garlic that should already be added in the sauce. Serve with Italian bread.
For a sauce recipe see my Spaghetti with Marinara page
Great Chicago Italian Recipes.com