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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] |
Breaded Cutlet
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as ''schnitzel'' in German-speaking countries, '' cotoletta'' in Italy, '' escalope'' in France, ''filete empanado'' or '' cachopo'' in Spain, ''filete empanizado'' in Cuba, '' milanesa'' in Latin America, '' katsu'' in Japan and Korea, kotlet in Poland, ''řízek'' in the Czech Republic, ''rezeň'' in Slovakia and ''kotleta'' in 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. It is a piece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Croquette
A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls. Etymology The word ''croquette'' is French, derived from ''croquer'', meaning 'to crunch'. In the 18th century, in E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Milanese
Veal Milanese (, ) is a popular variety of (veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (). History In Milan, a dish called () was served in 1134. It is mentioned at a banquet for the canons of the Basilica of Sant'Ambrogio in Milan. It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried. The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century; according to some, the two dishes might be related—Milan was part of the Kingdom of Lombardy–Venetia, in the Austrian Empire, until 1859—although ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Patty
A patty is a flattened, usually round, serving of ground meat or legumes, grains, vegetables, or meat alternatives. Common ground meat used include beef, bison, elk, turkey, chicken, ostrich, and salmon. Patties are found in multiple cuisines throughout the world. The ingredients are compacted and shaped, usually cooked, and served in various ways. Etymology The term originated in the 17th century as an English alteration of the French word pâté, originally meaning a pastry with a meat filling, and later the filling itself. Terminology The term "patty" is used in many varieties of English, but less frequently in Britain and Ireland than in the United States. Merriam-Webster defines it as "a small flat cake of chopped food", Cambridge as "pieces of food, especially meat, formed into a thin, circular shape and then usually cooked". In some countries, patties may be called "discs." Similar-shaped cakes not made from ground beef may also be called "burgers": "fish burge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from Bison#Livestock, bison, Buffalo meat, buffalo, Camel#Meat, camel, Goat meat, goat, Horse meat, horse, Kangaroo meat, kangaroo, Lamb and mutton, sheep, Common ostrich#Economic use, ostrich, Pork, pigs, Turkey as food, turkey, and Venison, deer, as well as various types of Fish as food, fish, especially Salmon as food, salmon and large fish such as swordfish, Shark meat, shark, and marlin. Some cured meat, such as Gammon (meat), gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak. Grilled Agaricus bisporus, portobello mushroom may be called mushroom steak, and si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't 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 and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Chop
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet. Butchery Chops are generally cut from pork, lamb, veal, or mutton, but also from game, such as venison. They are cut perpendicular to the spine, and usually include a rib and a section of spine. They are typically cut from 10–50 mm thick. In United States markets, pork chops are classified as "center-cut" or "shoulder". Lamb chops are classified as shoulder, blade, rib, loin or kidney, and leg or sirloin chops. The rib chops are narrower and fattier, while the loin chops are broader and leaner. Lamb chops a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kotellet
Koteletts ( Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on both sides of the spine behind the neck. Koteletts are typically offered from pork, veal and mutton, but they can also come from beef. Usually, koteletts are served either roasted or grilled, but in some cases they are also served breaded (cf. breaded cutlet). Kinds of meat used for koteletts Pork The part where the koteletts are taken from reach from the front to the hind leg. Due to the proximity to the neck, koteletts taken from the front are also known as "Nackenkotelett" (lit. neck kotelett) in Germany or "Halskotelett" in Switzerland. The middle ones are known as "Stielkotelett" or "Rippenkotelett" (lit. rib kotelett) due to the long and closely fitting rib cage. The hind koteletts, including parts of the fillet, are known as "Lummerkotelett", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies such as shepherd's pie and '' böreks'', and also as stuffing. It may be cooked and served as a hash or loosemeat. It may be made into mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
