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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.
Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
A slice of lemon, a slice of anchovy, and a few capers are placed on top of the cutlet. Usually, the dish includes a small amount of salad made from fresh vegetables. The dish was popular between the end of the Second World War and the 1990s, when it could be found in most low-end restaurants in Finland. In past decades, it has been overtaken ...
Los Angeles Times crossword-Today’s crossword (McMeel)-Daily Commuter crossword-SUDOKU. Play the USA TODAY Sudoku Game. JUMBLE. Jumbles: FORTY HUTCH HAGGLE CHILLY.
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 ]
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]
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]
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 ...