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Kotellet
Koteletts ( Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on both sides of the spine behind the neck. Koteletts are typically offered from pork, veal and mutton, but they can also come from beef. Usually, koteletts are served either roasted or grilled, but in some cases they are also served breaded (cf. breaded cutlet). Kinds of meat used for koteletts Pork The part where the koteletts are taken from reach from the front to the hind leg. Due to the proximity to the neck, koteletts taken from the front are also known as "Nackenkotelett" (lit. neck kotelett) in Germany or "Halskotelett" in Switzerland. The middle ones are known as "Stielkotelett" or "Rippenkotelett" (lit. rib kotelett) due to the long and closely fitting rib cage. The hind koteletts, including parts of the fillet, are known as "Lummerkotelett", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutlet
In cuisine, cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta'', '' Kotelett'', ''kotlet'' or ''kotleta'') # a croquette or cutlet-shaped patty made of ground meat # a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak # a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail # a mash of vegetables (usually potatoes) fried with bread American and Canadian cuisines From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Chop, 2006
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' bl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piccata
Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. In Italian cuisine piccata is prepared using veal (''piccata di vitello al limone'', ), whereas in American cuisine, chicken is more commonly used. A similar dish, ''pesce spada con capperi e limone,'' is made with swordfish. Etymology , the past passive participle of ', literally means ' larded', 'seasoned', or 'pounded flat'. Preparation The meat is cut thin and flattened to an even thickness with a tenderizer. It is seasoned and dredged in flour before being browned in butter or olive oil. The sauce is made using pan drippings; lemon juice and white wine or chicken stock are added and reduced. Chopped parsley and often capers are added; sometimes also shallots or garlic. After reduction, butter is stirred in to finish the sauce. It is often garnished with slices of lemon. In the United States, it is usually served with a vegetable or starch, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milanesa
''Milanesa'' is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as ''milanesa''. ''Milanesa'' was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, ''cotoletta alla milanese'' (veal Milanese), which is similar to the Austrian Wiener schnitzel. Variations Argentina A ''milanesa'' with added tomato paste, mozzarella, and sometimes ham. In the 1940s, in Buenos Aires, ''milanesa a la napolitana'' ( and named for José Napoli's restaurant) was first made at a restaurant called Napoli, located near Estadio Luna Park, when a chef covered up a burned ''milanesa'' with cheese, ham and tomato. The dish is sometimes made out of chicken breast, ''suprema napolitana''. ''Milanesa'' is a popular dish in Argentina as in Uruguay and has been described as "one of the quintessential Río de la Plata dishes". They ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Milanese
Veal Milanese (, ) is a popular variety of (veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (). History In Milan, a dish called () was served in 1134. It is mentioned at a banquet for the canons of the Basilica of Sant'Ambrogio in Milan. It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried. The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century; according to some, the two dishes might be related—Milan was part of the Kingdom of Lombardy–Venetia, in the Austrian Empire, until 1859—although ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta
''Cotoletta'' () is an Italian form of breaded cutlet made from veal. Italy Lombardy '' Cotoletta alla milanese'' (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning 'elephant's ear'. Emilia-Romagna '' Cotoletta alla bolognese'' (after its place of origin, Bologna) is similar to a ''milanese'', but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' (after its place of origin, Palermo) is similar to a ''milanese'', but the veal is brushed with olive oil, and then baked or grilled instead of being fried. The breadcrumb is often mixed with parsley and pecorino cheese and, unlike the ''milanese'' cutlet, the ''palermitana'' cutlet does not have eggs in its breading. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cervelat
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon), Belgium, the Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''cervelas'' in the French-speaking part of Switzerland, ''Cervelat'' in the German-speaking part, and ''servelat'' in the Italian-speaking part. The terms ultimately derive from ''cerebrum'', the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from ''zervelada'', a Milanese word meaning a "large, short sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. In Germany, the sausage is sometimes also called "Lyoner" which comes from its perceived origin. In the federal state of Saarland the "Lyon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish As Food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet. The English language does not have a special culinary name for food prepared from fish like with other animals (as with '' pig'' vs. ''pork''), or as in other languages (such as Spanish '' pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, ''seafood'' covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded the increase in consumption of meat from all terrestrial animals except poultry (4.9 percent), both combined (2.8 percent) and individually (bovine, ovine, porcine, et cetera). In ''per capita'' terms, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rump Steak
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: * A steak from the top half of an American-cut round steak primal * A British- or Australian-cut steak from the rump primal, largely equivalent to the American '' sirloin'' American and British equivalencies The British and Commonwealth English "rump steak" is commonly called " sirloin" in American English or Canadian English. On the other hand, British "sirloin" is called short loin or "porterhouse" by North Americans. French usage Rump steak corresponds roughly to the French cut ''culotte'' (literally 'britches'). The ''pointe de culotte'', the rump cap is highly recommended for braising as ''bœuf à la mode''. In the 20th century the English term ''rump steak'' was adopted, although with modified orthography ''romsteak'' or ''romsteck''. The spelling ''rumsteak'' is also attested.''Le Petit Larousse'', Larouss, Paris, 1994 See ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Beef
Roast beef is a dish of beef that is roasted, generally served as the main dish of meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad " The Roast Beef of Old England". The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is ''les rosbifs''. Culinary arts The beef on weck sandwich is a tradition in western New York dating back to the late 1800s. Roast beef is sometimes served with horseradish or horseradish sauce. In Denmark, it is mostly used in open sandwiches, called'' smørrebrød.'' Roast beef sandwich In the UK the roast beef sandwich is often s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
T-bone Steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's ''Institutional Meat Purchase Specifications'' state that the tenderloin of a porterhouse must be at least wide at its widest, while ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
