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In Chile, breaded cutlet is known as escalopa, and it is usually made of beef, pork or chicken. This dish is also known as a milanesa , and it is prepared by breading and frying thin pieces of meat. Escalopas can be found from fancy to simple restaurants.
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa. [1] The milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s.
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
A breaded fried cutlet is one of life’s greatest pleasures, and these cabbage schnitzels are no exception. ... Chili Crisp Fried Tofu. Chili crisp is the MVP in the flavor bomb pantry, ...
Cabbage Schnitzel. A breaded fried cutlet is one of life’s greatest pleasures, and these cabbage schnitzels are no exception. Coated in crispy golden brown bread crumbs and drizzled with a ...
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.
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In general, breaded and deep-fried foods are called furai ("fry"), [15] such as ebi-furai (fried prawn) [15] and aji-furai (fried horse mackerel), but fried meat such as pork, beef and chicken is referred to as katsu (cutlet). [2] Katsu and furai differ from tempura, which is not breaded but battered [16] and typically fried in sesame oil.