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Veal or chicken breast, cheese, ham, honey mustard, bread crumbs. Media: Cordon bleu. 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 ...
Make a slit lengthwise on the underside of the fillets. Stuff them and sew them up. Dip the fillets in egg and deep fry, or dip them in egg and crumbs and fry on gridiron. Stuff with the following: Prepare a brown sauce using 1/8 lb butter and 1/2 glass flour and dilute with 1 1/2 glasses bouillon.
Wiener schnitzel. Media: Schnitzel. Schnitzel (German: [ˈʃnɪt͡sl̩] ⓘ) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.
Pat them firmly and set them aside at room temperature for 15 to 20 minutes to allow the layers to bond. Heat the oil or fat until hot before adding the chicken, leaving plenty of space between ...
Kirkwood chicken breast fillets, also known as "red bag chicken" (RBC) by those who love it, is a hot item at most Aldi stores, flying off of freezer shelves at the low price of $5.99 a bag.
In modern Russian and Ukrainian, the word kotleta (котлета; pl. kotlety) refers almost exclusively to pan-fried minced meat croquettes or cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. In some recipes, the patties are covered with bread crumbs.
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