Escalope
An escalope ( , , ), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The meat is then coated and fried. The thinner meat cooks faster with more moisture loss. Common sizes The typical sizes of an escalope used in the food industry range from 110 to 225 g (4–8 oz). Paillard or scallop is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it has been largely replaced by the word . Origin The term originated in France. It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France, originally meaning a shelled nut or mollusk: (veal cooked in the style of an escalope). In those days, an was undo ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Schnitzel
Schnitzel () is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, Chicken as food, chicken, mutton, beef, or turkey meat, turkey. Schnitzel originated as ''Wiener schnitzel'' and is very similar to other breaded meat dishes. Etymology The German word ''das'' () is a diminutive of , 'slice'. The name ''Wiener schnitzel'' is first attested in 1845. Schnitzel is sometimes mispronounced or misspelled as "Snitchel". ''Wiener schnitzel'' is a popular Viennese cuisine, Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, must be made of veal. When other meats are used, it can be called ("Viennese schnitzel of pig/turkey/chicken") or ("Schnitzel Viennese style"). Schnitzels worldwide The English term schnitz ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Cutlet
In cuisine, cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta'', '' Kotelett'', ''kotlet'' or ''kotleta'') # a croquette or cutlet-shaped patty made of ground meat # a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak # a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail # a mash of vegetables (usually potatoes) fried with bread American and Canadian cuisines From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The c ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Scallop
Scallop () is a common name that encompasses various species of marine bivalve molluscs in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters. Scallops are a cosmopolitan family of bivalves found in all of the world's oceans, although never in fresh water. They are one of the very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Tonkatsu
is a Japanese dish that consists of a breaded, Deep frying, deep-fried pork cutlet. It involves coating slices of pork with Bread crumbs#Panko, 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 katsu curry 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", which was in turn adopted from the French language, French word . History Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French cuisine, French dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter. European ''katsuretsu'' (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving Eu ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Chicken Katsu
, also known as panko chicken or tori katsu (鶏カツ) is a Japanese cuisine, Japanese dish of fried chicken made with panko, panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish served at Japanese and East Asian restaurants worldwide. Etymology ''Katsu'' () is a shortened form of ''katsuretsu'' (), the Japanese transliteration of the English word "cutlet". The alternate name ''tori katsu'' means "bird cutlet", where "bird" refers to chicken by default in culinary contexts. Serving Like tonkatsu, chicken katsu is generally served with tonkatsu sauce , a thick Japanese vegetarian pureed fruit-based brown sauce, along with rice or miso soup as part of a two- or three-item bento, set meal, or as dinner with rice and vegetables. Outside Japan In Hawaii, chicken katsu is more popular than tonkatsu and substitutes for it in dishes such as katsukarē and katsudon. In a plate lunch, chicken katsu is genera ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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German Cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe su ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Scaloppine
''Scaloppine'' (plural and diminutive of '' scaloppa''—a small escalope, i.e., a thinly sliced cut of meat) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces. The sauce accompanying ''scaloppine'' can come in many varieties according to regional gastronomic traditions. Popular variations include tomato-wine reduction; ''scaloppine al limone'' or piccata, which denotes a caper-and-lemon sauce; ''scaloppine ai funghi'', a mushroom-wine reduction; and pizzaiola, a pizza-style tomato sauce Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, s .... Etymology The term ''scaloppa'' derives from the French ''escalope''. The untransla ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Milanesa
''Milanesa'' is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as ''milanesa''. ''Milanesa'' was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, ''cotoletta alla milanese'' (veal Milanese), which is similar to the Austrian Wiener schnitzel. Variations Argentina A ''milanesa'' with added tomato paste, mozzarella, and sometimes ham. In the 1940s, in Buenos Aires, ''milanesa a la napolitana'' ( and named for José Napoli's restaurant) was first made at a restaurant called Napoli, located near Estadio Luna Park, when a chef covered up a burned ''milanesa'' with cheese, ham and tomato. The dish is sometimes made out of chicken breast, ''suprema napolitana''. ''Milanesa'' is a popular dish in Argentina as in Uruguay and has been described as "one of the quintessential Río de la Plata dishes". They ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Chicken Kiev
Chicken Kiev, also known as chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called "suprême de volaille à la Kiev". Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as ''côtelette de volaille''. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. History The history of this dish is not well documented, and various sources make claims about its origin. Since the 18th century, Russian chefs have adopted many techniques of French ''haute cuisine'' and combined them with the local culinary tradition. The adoption was furthered by the French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by Russ ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Cotoletta
''Cotoletta'' () is an Italian form of breaded cutlet made from veal. Italy Lombardy '' Cotoletta alla milanese'' (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning 'elephant's ear'. Emilia-Romagna '' Cotoletta alla bolognese'' (after its place of origin, Bologna) is similar to a ''milanese'', but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' (after its place of origin, Palermo) is similar to a ''milanese'', but the veal is brushed with olive oil, and then baked or grilled instead of being fried. The breadcrumb is often mixed with parsley and pecorino cheese and, unlike the ''milanese'' cutlet, the ''palermitana'' cutlet does not have eggs in its breading. ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Quorn
Quorn is a brand of meat substitute products. Quorn originated in the UK and is sold primarily in Europe, but is available in 11 countries. The brand is owned by parent company Monde Nissin. Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of prepackaged meals. Though all Quorn products are vegetarian, not all are vegan. All Quorn foods contain mycoprotein as an ingredient, which is derived from the '' Fusarium venenatum'' fungus. In most Quorn products, the fungus culture is dried and mixed with egg white, which acts as a binder, and then is adjusted in texture and pressed into various forms. The vegan formulation uses potato protein as a binder instead of egg white. History Quorn was launched in 1985 by Marlow Foods, a joint venture between Rank Hovis McDougall (RHM) and Imperial Chemical Industries (ICI). Microbial biomass is produced commercially as single-cell protein (SCP) for human food or animal feed and as viable yeast cells ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Veal
Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian cuisine, Italian, French cuisine, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''grenadi ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |