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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.
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.
Metsästäjänleike ("hunter's cutlet") served with mushroom sauce; Oskarinleike ("Oscar's cutlet") served with choron-sauce, shrimps or lobster, and asparagus; Oopperaleike ("opera cutlet") served with fried egg; Sveitsinleike ("Swiss cutlet") is filled with smoked ham and Emmentaler cheese; Typically the dishes above are prepared from pork.
Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [ 2 ] [ 3 ] It is usually served with onions , capers , parsley or chive , salt , pepper , Worcestershire sauce , and other seasonings , often presented separately, to be added to taste.
To Erin French, "the perfect salad is one that looks like it fell from the heavens into a sky-high mound."
Jägerschnitzel made from jagdwurst with fusilli and tomato sauce. A common regional variation in eastern Germany is made from Jagdwurst, a type of pork sausage.To prepare jägerschnitzel from Jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs and roasted in cooking oil or clarified butter until crispy and topped with tomato paste, ketchup, or a ...
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.
Cotoletta – is an Italian word for a breaded cutlet of veal; Hortobágyi palacsinta – a savory Hungarian pancake, filled with meat (usually veal) Jellied veal - a cold cut dish made from minced cooked veal, stock, and spices that sets into a spread; Jägerschnitzel - breaded veal cutlet with generally an onion and mushroom gravy served with ...