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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 breaded cutlet is named after Serbian revolutionary Karađorđe, who was born in the region of Šumadija, where kaymak was mass-produced at the time. [ 1 ] [ 2 ] Stojanović later presented his work, which he had renamed Karađorđeva šnicla, at a Belgrade food competition in 1967. [ 6 ]
Chicken-fried steak, also known as country-fried steak, is an American Southern 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 associated with the Southern cuisine of the United States.
The dish emerged in the 14th century as a means to feed hunters who’d been away tracking for long periods of time, using the meat and mushrooms they’d collected along the way.
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Kotlet schabowy (Polish pronunciation: [ˈkɔtlɛt sxaˈbɔvɨ] ⓘ) is a Polish variety of a breaded cutlet of pork coated with breadcrumbs.It is similar to Viennese schnitzel or Italian cotoletta, [1] French côtelette de veau frite (or côtelette Menon), [2] North and South American milanesa, and Japanese tonkatsu.
14 oz package (10- to 14-ounces) frozen or refrigerated fully-cooked chicken cutlets or breaded chicken patties; 1 jar ... Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce ...
Cotoletta (Italian: [kotoˈletta]) is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite (lit. ' fried veal cutlet '), and was created by the chef Joseph Menon in 1735. [1] Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after ...