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Breaded Cutlets
Breaded cutlet is a dish made from coating a cutlet of meat with breadcrumbs, breading or batter (cooking), batter and either frying or baking it. Breaded cutlet is known as schnitzel in German language, German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filete empanado'' in Spain, ''filete empanizado'' in Cuba, milanesa in Latin America, tonkatsu, katsu in Japan and Korea, kotlet schabowy, kotlet in Poland, ''řízek'' in Czech Republic and ''kotleta'' in Post-Soviet states, post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu By Ayustety In Tokyo
is a Japanese dish that consists of a breaded, Deep frying, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as ''katsukarē'' and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word ''cutlet.'' History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yōshoku — Japanese versions of European cuisine invented in the late 19th and early 20th centuries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pozharsky Cutlet
A Pozharsky cutlet (russian: пожарская котлета, ', plural: , '; also spelled ''Pojarski'') is a breaded ground chicken or veal patty that is typical of Russian cuisine.Павел Сюткин, Ольга Сюткина. ''Непридуманная история русской кухни''Котлетная история Moscow: Астрель, 2015 (in Russian). .Н. А. Лопатина. История пожарских котлет. Тверь: ТО "Книжный клуб", 2014 (in Russian). Jeremy MacVeigh. ''International Cuisine''. Cengage Learning, 2008. pp218''Книга о вкусной и здоровой пище''. Moscow: Пищепромиздат (Food Industry publishing house), 1952, с. 191 (in Russian) nglish translation: ''Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union''. Pozharskie croquettes. SkyPeak Publishing, 2012. /ref>Auguste Escoffier. ''A guide to modern cookery''. London: W. Heinemann, 1907. pp513 The dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milan
Milan ( , , Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its metropolitan city has 3.26 million inhabitants. Its continuously built-up urban area (whose outer suburbs extend well beyond the boundaries of the administrative metropolitan city and even stretch into the nearby country of Switzerland) is the fourth largest in the EU with 5.27 million inhabitants. According to national sources, the population within the wider Milan metropolitan area (also known as Greater Milan), is estimated between 8.2 million and 12.5 million making it by far the largest metropolitan area in Italy and one of the largest in the EU.* * * * Milan is considered a leading alpha global city, with strengths in the fields of art, chemicals, commerce, design, education, entertainment, fashion, finance, healthcar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milanesa
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a ''milanesa''. The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration that created the Italian diaspora between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, ''cotoletta alla milanese,'' which is similar to the Austrian '' Wiener schnitzel''. A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. Variations By adding tomato p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice, noodles, chips (fries) and mashed potatoes. History Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''The Forme of Cury,'' a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieval Fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cubed Steak
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken-fried steak. Minute steak In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak, because it can be cooked quickly. Minute steak may also be distinguished by: * simply referring to the cut, which is not necessarily tenderized; * thinner than cube steak (hence does not need tenderizing); * cut from sirloin or round, while cube steak cut is from chuck or round. Bucket steak In parts of the southern United States, cube steak is also known as bucket steak, a name derived from the cardboard buckets in which stacks of them are often sold. See also *Swiss steak Swiss steak is a dish of meat, usually beef, that is ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken-fried Steak
Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country fried steak". Chicken-fried steak resembles the Austrian dish '' Wiener schnitzel'' and the Italian dish , which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops. History The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who broug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Breast
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectoralis Minor Muscle
Pectoralis minor muscle () is a thin, triangular muscle, situated at the upper part of the chest, beneath the pectoralis major in the human body. Structure Attachments Pectoralis minor muscle arises from the upper margins and outer surfaces of the third, fourth, and fifth ribs, near their costal cartilages and from the aponeuroses covering the intercostalis. The fibers pass superior and lateral and converge to form a flat tendon. This tendon inserts onto the medial border and upper surface of the coracoid process of the scapula. Relations Pectoralis minor muscle forms part of the anterior wall of the axilla. It is covered anteriorly (superficially) by the clavipectoral fascia. The medial pectoral nerve pierces the pectoralis minor and the clavipectoral fascia. In attaching to the coracoid process, the pectoralis minor forms a 'bridge' - structures passing into the upper limb from the thorax will pass directly underneath.http://www.teachmeanatomy.com/muscles-of-the-pector ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Post-Soviet States
The post-Soviet states, also known as the former Soviet Union (FSU), the former Soviet Republics and in Russia as the near abroad (russian: links=no, ближнее зарубежье, blizhneye zarubezhye), are the 15 sovereign states that were union republics of the Soviet Union, which emerged and re-emerged from the Soviet Union following its dissolution in 1991. Russia is the primary ''de facto'' internationally recognized successor state to the Soviet Union after the Cold War; while Ukraine has, by law, proclaimed that it is a state-successor of both the Ukrainian SSR and the Soviet Union which remained under dispute over formerly Soviet-owned properties. The three Baltic states – Estonia, Latvia, and Lithuania – were the first to declare their independence from the USSR, between March and May 1990, claiming continuity from the original states that existed prior to their annexation by the Soviet Union in 1940. The remaining 12 republics all subsequently seceded, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Republic
The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The Czech Republic has a hilly landscape that covers an area of with a mostly temperate continental and oceanic climate. The capital and largest city is Prague; other major cities and urban areas include Brno, Ostrava, Plzeň and Liberec. The Duchy of Bohemia was founded in the late 9th century under Great Moravia. It was formally recognized as an Imperial State of the Holy Roman Empire in 1002 and became a kingdom in 1198. Following the Battle of Mohács in 1526, the whole Crown of Bohemia was gradually integrated into the Habsburg monarchy. The Protestant Bohemian Revolt led to the Thirty Years' War. After the Battle of White Mountain, the Habsburgs consolidated their rule. With the dissolution of the Holy Empire in 1806, the Cro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
