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e. A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin ...
Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used 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. a kind of fish cut where the fish is sliced perpendicular to the spine, rather than ...
Ground meat, shellfish, fish, ham, cheese, mashed potatoes, vegetables, béchamel or brown sauce. Media: Croquette. A croquette ( / kroʊˈkɛt /) [1] is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. [2] It is served as a side dish, a snack, or fast food worldwide.
Veal parmigiana is a common Italian-American dish made with breaded veal cutlets. In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. Calf stomachs are also used to produce rennet, which is used in the production of cheese.
An escalope ( UK: / ˈɛskəlɒp / ESK-əl-op, US: / ɪˈskɑːləp, ˈɛskəloʊp / isk-AH-ləp, ESK-əl-ohp, French: [ɛskalɔp] ), also scallop in the US (not to be confused with the shellfish ), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin [1] [2] or beaten with the handle of a knife, or ...
It's time to step out of your comfort zone when it comes to breading, and we're not talking about the whole cat breading craze. To stray away from the familiar, we're introducing some new ways to ...