-
chicken breast is
generally known in
Russian and
Ukrainian cuisines as
côtelette de volaille.
Though it has
disputed origins, the dish is particularly...
- In cuisine,
cutlet (derived from
French côtelette, côte, "rib")
refers to: a thin
slice of meat from the leg or ribs of mutton, veal, pork, or chicken...
- bone of the wing
remains attached, the cut is
called "chicken cutlet" (
côtelette de volaille). The same cut is used for duck (suprême de canard) and other...
-
written by the chef
Joseph Menon in 1749,
called côtelette de veau frite. This dish was also
known as
côtelette révolution as it
gained po****rity
around the...
-
similar to
Viennese schnitzel or
Italian cotoletta,
French côtelette de veau
frite (or
côtelette Menon),
North and
South American milanesa, and ****anese...
- word
côtelette.
Tonkatsu originated in ****an
during the
Meiji Era in the late 19th century, a dish
derived from a
French dish
known as
côtelette de veau...
-
floured and
fried in an egg
batter instead of
using breadcrumbs.
Côtelette Menon or
Côtelette révolution is made of veal and breaded. In Germany, the term...
- A meat chop is a cut of meat cut
perpendicular to the spine, and
usually containing a rib or
riblet part of a
vertebra and
served as an
individual portion...
- a la milanesa,
pronounced [ku(s)tuˈlɛta a la milaˈneːza]; from
French côtelette. Due to its shape, it is
often called oreggia d'elefant in
Milanese or...
-
Koteletts (Fr.
côtelette „chop“, from Fr. côte resp. Lat.
costa „rib“), also
known as Karree,
Karbonade or cutlets, are a
German meat dish made of slices...
