Costatella (rack) or Costoletta (chop) are widely considered the most flavorful cut of lamb. Italians traditionally roast lamb with olive oil, rosemary, salt, pepper and plenty of garlic. If the menu description states that the dish is herb encrusted, bread crumbs are usually used. The dish is typically served with a side vegetable or pasta.
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Filet Mignon is usually seasoned with salt and pepper and may sometimes be seasoned with other Italian herbs. The beef may be pan seared in butter or olive oil; it can also be grilled over an open flame. The dish is typically served with a side vegetable or pasta.
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Slices of beef tenderloin are pan seared in butter or olive oil, or they can be grilled over an open flame. The medallions are usually seasoned with salt and pepper and may also be seasoned with other Italian herbs. It is common for the medallions to be served in marinara or pomodoro sauce. The dish is typically served with a side vegetable or pasta.
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Veal can be prepared a number of different ways and is usually grilled, pan seared or roasted. When offered as scallopine (cutlet), it is typically served in a sauce like parmigiana (a tomato sauce with parmigiano reggiano cheese) or piccata (a lemon and caper sauce made with white wine and butter). In the case of parmigiana or piccata, the veal may be breaded or flour dusted. If the menu description states that the veal is herb encrusted, bread crumbs are typically used. Veal is usually served with a side vegetable or pasta.
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