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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)
Initially the patties were made of ground beef or veal. The chicken version appeared probably in 1830-1840s when Darya Pozharskaya inherited the inn after her father's death. [1] There are numerous references by the contemporaries mentioning both veal cutlets Pozharsky and their versions made of minced chicken and coated with breadcrumbs.
Chicken Kiev is a breaded cutlet dish popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. It is made of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
Koteletts (Fr. côtelette „chop“, from Fr. côte resp. Lat. costa „rib“), also known as Karree, Karbonade [1] 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.
The popular Polish kotlet schabowy is a breaded cutlet ... – Made with chicken stock, root ... pork-beef, or turkey) patty made with egg, breadcrumbs, chopped ...
Each 1/3-pound patty is made from 100% grass-fed and grass-finished beef. Grass Run Farms says it never feeds its cattle animal byproducts and guarantees its beef is all pasture-raised and ...
The fully cooked, breaded chicken breast patties are sold frozen in 80-ounce plastic bags. The products were produced Aug. 11 and the bags include a "best by" date of Aug. 11, ...
Chicken Kiev, also known as chicken Kyiv [1] [2] [3] and chicken à la Kyiv, [a] is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. [5] [6] Since fillets are often referred to as suprêmes in professional cookery, [7] the dish is also called "suprême de ...