- Keep the crunch: Sauce the pasta, not the whole cutlet. A drizzle on top is enough.
- Don't boil the cream hard: High heat can make the sauce split or turn greasy.
- Grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
- Make it ahead: Bread the cutlets up to 2 hours ahead and refrigerate on a rack for an even firmer crust.
Crispy, creamy, and unapologetically indulgent, this is restaurant-style comfort food you can pull off on a weeknight.
If you'd like, I can put this into a formatted file (Word or HTML) with your photo ready to drop in.