- as
Quorn (mycoprotein)
escalopes,
which have a
cheese and
broccoli sauce encased in
bread crumbs. In
Australia the term
escalope is also
applied to potatoes...
-
breaded meat of
which Schnitzel is a type.
While schnitzels are fried,
escalopes need not be, even
though it most
commonly is.
Lebanon likely adopted the...
-
marsala or
scaloppine al marsala) is an Italian-American dish of
chicken escalopes in a
Marsala wine sauce. It is a
variation of
traditional Italian scaloppina...
-
beaten eggs,
dough or breadcrumbs. The
recipe is
similar to
those of
escalopes, schnitzel, Polish, or
American cutlets. Today, this dish is
simply called...
-
Scaloppine (plural and
diminutive of scaloppa—a
small escalope, i.e., a
thinly sliced cut of meat) is a type of
Italian dish that
comes in many forms....
- the use of high
quality meat cuts, such as
various cutlets, steaks,
escalopes and suprêmes
became widespread in the 19th century, and a
number of original...
-
types of meat, such as chicken,
turkey or beef, in the form of mince,
escalopes,
chicken nuggets, shawarma,
cordon bleu,
turkey lardons, etc.; French...
- à la Maréchale are made from
tender pieces of meat, such as cutlets,
escalopes, supremes, sweetbreads, or fish,
which are
treated à l'anglaise ("English-style")...
- à la Maréchale are made from
tender pieces of meat, such as cutlets,
escalopes, supremes, sweetbreads, or fish,
which are
treated à l'anglais ("English-style")...
-
beaten eggs,
dough or breadcrumbs. The
recipe is
similar to
those of
escalopes, schnitzel, Polish, or
American cutlets. Today, this dish is
simply called...
