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Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. [2] It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. [3] It is also used to "pound out" dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner.
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"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
In general, many authors suggest mixing white bread soaked in milk with the ground meat. In some recipes heavy cream is added. Some chefs replace butter completely by heavy cream. [2] [18] For presentation, the meat can be formed on a veal chop bone (for veal cutlets) or a chicken wing bone (for chicken cutlets).
Ingredients. 7 cups French bread, cut into 1 1/2 inch cubes. 1/2 cup melted butter. 4 large eggs. 1 cup granulated sugar. 1/4 cup light brown sugar. 1 teaspoon ground cinnamon
However, in the provided recipe these cutlets are made from minced meat similarly to the Pozharsky cutlet, with the only difference being the meat pounded by a tenderizer until it gets minced. This allows one to remove tendons from the meat and results in a more tender consistency of the ground meat than after the use of a grinder. The author ...
Paul Brissman/Antoni: Let's Do Dinner. Time Commitment: 20 minutes Why I Love It: <30 minutes, high protein, special occasion-worthy Serves: 4 people Oh so impressive, yet ready in 20 minutes with ...
Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese, 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. [2]