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In Portugal, breaded cutlet is called bife panado or just panado (which means "breaded" in Portuguese). Different varieties of panado can be made with chicken (panado de frango), turkey (panado de peru), pork (costeleta panada for pork chop, febra panada for pork without bone), or veal (escalope de vitela panado). The meat is usually seasoned ...
In Portugal, schnitzel is called bife panado or just panado ("breaded"). Different varieties of panado can be made with chicken ( panado de frango ), turkey ( panado de peru ), pork ( costeleta panada for pork chop, febra panada for pork without bone), or veal ( escalope de vitela panado ).
In Portugal, rissoles are known as rissóis (singular "rissol") and are a very popular snack that can be found in many cafes, barbecues, house parties, receptions, birthday and baptism parties. Rissóis are a breaded pastry shaped like a half-moon, the classic version is filled with shrimp but they can also be filled with meat in béchamel ...
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In cuisine, cutlet (derived from French côtelette, côte, "rib" [1] [2]) refers to: a thin slice of meat from the leg or ribs of mutton, veal, [2] 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
Pages in category "Breaded cutlets" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. B. Breaded cutlet; C.
Vegetable chop is prepared using a medley of mashed vegetables like boiled beetroot, carrot, and green peas, which is held together by potato, then breaded and deep fried. A cutlet is like a chop, but skips the potato binding on its inside. A mutton cutlet is made of minced goat meat mixed with spices that is breaded and deep-fried.
Wiener Schnitzel – a very thin, breaded and pan-fried cutlet made from veal, it is one of the best-known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria. [2] [3] Zürcher Geschnetzeltes - a Swiss dish of seared sliced veal in a creamy wine sauce; Veal dishes