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Schnitzel
A 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, mutton, beef, or turkey. Schnitzel is very similar to the dish '' escalope'' in France and Spain, ''tonkatsu'' in Japan, '' cotoletta'' in Italy, '' kotlet schabowy'' in Poland, '' milanesa'' in Argentina, ''chuleta valluna'' in Colombia, and chicken-fried steak and pork tenderloin of the United States. Etymology The German word ( gmh, snitzel) is a diminutive of , 'slice'. The name '' Wiener schnitzel'' is first attested in 1845. ''Wiener schnitzel'' is a popular 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") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennese Cuisine
Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its Wiener schnitzel and pastries, but it includes a wide range of other unique dishes. Vienna has been the capital of Austria for more than a thousand years. It became the cultural centre of the nation and developed its own regional cuisine; as such, Viennese cuisine has distinct cooking. The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) w ... [...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 br ... [...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 tomat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kotlet Schabowy
Kotlet schabowy () is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian CotolettaMieczysław Czuma, Leszek Mazan. ''Austriackie gadanie czyli encyklopedia galicyjska.'' 1998, page 465. Quote: "...jedna z najpopularniejszych potraw w całej byłej monarchii austro-węgierskiej, w wersji wieprzowej, jako kotlet schabowy - w całej Polsce. Pierwotna nazwa ''costelette alla milanese'', gdyż potrawa (smażona na maśle) pochodzi z Włoch. Zwrócił na nią uwagę w czasie kampanii włoskich dowódca wojsk austriackich w Lombardii i Wenecji sędziwy marszałek Radetzky." and North and South American Milanesa but made of loin (with the bone or without), or with pork chop. There's also the Polish variety of the chicken breast cutlet coated with breadcrumbs looking somewhat similar, or the turkey cutlet coated with breadcrumbs (''kotlet z indyka'' ) made the same way. The history of the Polish pork cutlet ''schabowy'' dates back to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Tenderizer
A meat tenderizer, or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking. Although a meat tenderizer can be made out of virtually any object, there are three types manufactured specifically for tenderizing meat. * The first, most common, is a tool that resembles a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped tenderizers. * The second form resembles a potato masher with a short handle and a large metal face that is either smooth or adorned with the same pyramid-shaped tenderizers as found in the first form. * The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle. Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. It is useful when preparing particularly tough cuts of steak, and w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian cuisine, South Asian and Caribbean cuisine, Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'', definition 1b At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat. Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escalope
An escalope 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. The term escalope is also applied to meat free products such as Quorn (Mycoprotein) Escalopes which have a cheese & broccoli sauce encased in breadcrumbs. In Australia the term escalope is also applied to potatoes that have been thinly sliced. Potatoes that are thinly sliced, battered then fried are often called "scallops". 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 ''Paillard'' 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 ''escalope''. The cut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Tenderloin Sandwich
The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Indiana, Illinois, Missouri and Iowa. The sandwich is claimed to have originated at Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne). Sandwich description The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it. A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork loin, hammered thin with a meat mallet. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentina
Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the List of South American countries by area, second-largest country in South America after Brazil, the fourth-largest country in the Americas, and the List of countries and dependencies by area, eighth-largest country in the world. It shares the bulk of the Southern Cone with Chile to the west, and is also bordered by Bolivia and Paraguay to the north, Brazil to the northeast, Uruguay and the South Atlantic Ocean to the east, and the Drake Passage to the south. Argentina is a Federation, federal state subdivided into twenty-three Provinces of Argentina, provinces, and one autonomous city, which is the federal capital and List of cities in Argentina by population, largest city of the nation, Buenos Aires. The provinces and the capital have their own constitutions, but exist under a Federalism, federa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Ecuador and Peru to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 departments and the Capital District of Bogotá, the country's largest city. It covers an area of 1,141,748 square kilometers (440,831 sq mi), and has a population of 52 million. Colombia's cultural heritage—including language, religion, cuisine, and art—reflects its history as a Spanish colony, fusing cultural elements brought by immigration from Europe and the Middle East, with those brought by enslaved Africans, as well as with those of the various Amerindian civilizations that predate colonization. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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