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The preparation method is usually attributed to Darya Pozharskaya, the daughter of Yevdokim. Several legends appeared about the origin of this dish. According to one legend, the recipe was given to the Pozharskys by a poor French traveller as payment for the accommodation. [1] [2] [10] Initially the patties were made of ground beef or veal.
Breaded veal cutlets have been a staple of French cuisine since at least the 18th century. One of the most famous recipes for this dish is found in a book written by the chef Joseph Menon in 1749, called côtelette de veau frite. [2] This dish was also known as côtelette révolution as it gained popularity around the time of the French Revolution.
The thin slices of veal were coated with a breading so delicate it almost floated on the surface of the veal. Here are the tricks I teach all my cooks. The classic meat in a Wiener Schnitzel is veal, usually top round or loin. I prefer the top round cut, because it is a little juicier. The very white milk-fed veal doesn’t have enough flavor.
a thin slice of meat from the leg or ribs of mutton, veal, [2] 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
Orecchiette with Veal, Capers, and White Wine. Ground veal works in a slew of Italian pasta sauces, with options for ragù, bolognese, and plenty more.
During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets. Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts.
Season the veal with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often. Place the veal, carrots, onion and garlic into a 4-quart slow cooker. Sprinkle with the flour and toss to coat. Stir in the stock, rosemary and tomatoes.
Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH.