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A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan- fried or baked . [ 1 ]
The cordon bleu variant of schnitzel – two slices of schnitzel (or one with a pocket) filled with cheese, typically Emmentaler or Gruyere, and a slice of ham – is also popular in Switzerland. Also the "Walliser Schnitzel" is a variant in which the meat is not breaded, but is fried in oil and then coated with tomato sauce and raclette cheese.
Traditionally it is served with pork, Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbéliard sausages or a selection of pork products. Served alongside are often steamed potatoes. Another famous dish is the baeckeoffe, a dish made from potatoes, vegetables, as well as three different meat (pork, lamb and beef ...
The American chicken-fried steak is often said to be closely related to Wiener schnitzel, the result of the adaptation of the recipe by German or Austrian immigrants to the Texas Hill Country to locally available ingredients. [16] Tonkatsu is a similar, fried pork cutlet from Japanese cuisine, thicker than its European counterparts.
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet ...
Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese 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.
Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]
Bockwurst – a German sausage traditionally made from ground veal and pork; Braciolone – Italian meat dish; Bratwurst – a sausage usually composed of veal, pork or beef; Cachopo – Veal dish from Asturias, Spain; Calf's liver and bacon – Dish containing veal liver and bacon; Carpaccio – prepared using raw meat; veal is sometimes used