"with a hammer (escalope-style preparation), coated in bread crumbs and fried. In Austria, the dish called ""Wiener Schnitzel"" (Viennese schnitzel) is from veal and is traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, the term ""Wiener Schnitzel"" is protected by law and the schnitzel must be made from veal. There are also regional versions of schnitzel, such as Salzburger schnitzel, which is stuffed with mushrooms, bacon, onions, and various other herbs. Tonkatsu is popular in Japan, where either chicken or pork is used for meat and panko"
"Jellied veal Jellied veal (or veal brawn, ) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge. Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord. The meat is cooked in salted water until it falls off the bone and then cut into fine pieces. The cut meat is then mixed with"
"the stock and left to cool in a vessel until it is congealed. Jellied veal Jellied veal (or veal brawn, ) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge. Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord. The meat is cooked in salted water until it falls off the bone"
"has been largely replaced by the word ""escalope"". The cut is known as ""scallop"" in the US, not to be confused with the shellfish scallop. The term ""escalope"" originated in France. It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France originally meaning a shelled nut or mollusk: ""veau à l'escalope"" (veal cooked in the style of an escalope). In those days, an ""escalope"" was undoubtedly always veal. Escalope An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten"
"Escalivada Escalivada (), also sometimes transcribed in Spanish as escalibada, is a traditional dish from Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil, and sometimes onion, tomato, minced garlic, and salt. The name comes from the Catalan verb ""escalivar"", ""to cook in ashes,"" referencing the dish's traditional preparation in the embers of a wood fire. The dish can be grilled outdoors on a grate until charred and soft, or may be cooked whole directly on glowing coals and then peeled. Indoors, the eggplant may be charred on"
"Escalope An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. The typical sizes of an escalope used in the food industry range from 113 to 227 g (4–8 oz). ""Paillard"" is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it"
"today where they usually go by the name French-style meat or French meat (). In these varieties, veal is often replaced by cheaper sorts of meat, such as beef or pork, and the Mornay sauce may be replaced by mayonnaise. A layer of sliced potatoes is also often added. The preparation and serving of the dish were featured prominently in the 1973 ""Mary Tyler Moore Show"" episode ""The Dinner Party."" Niles Crane tells how he had to send his order of Veal Prince Orloff back at his 8th birthday party in the 1995 ""Frasier"" episode ""The Innkeepers."" Veal Orloff Veal"
"crumbs, and then fried. It is also similar to the recipe for Scottish collops. The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for ""wiener schnitzel"" from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly. ""The Virginia Housewife"", published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a"
"is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Saltimbocca is an Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese"
"Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon sauce; ""scaloppine ai funghi"" a mushroom-wine redux;"
"and cooking liquid from the veal and a few capers are stirred in. Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. The rest of the sauce is then poured over the veal so that it is, generally, completely covered. The dish is allowed to refrigerate for a period up to 5 days to fully develop the flavor. Vitello tonnato Vitello tonnato is an Italian (Piedmontese) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It"
"Tête de veau Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. In Italy, it is a traditional Christmas food. Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices. A well-known dish in Belgium is ""tête de veau en"
"Writer then Editor of food and drink industry publication, ShelfLife. She is the wine columnist for The Irish Garden Magazine and sits on the TASTE council of Ireland. The remaining 3 contestants were each asked to prepare two courses from a six course menu consisting of Pan Seared Scallop on a Bed of Celeriac Moussilin with Bacon Crisps (Phillip), Cured Salmon with Pistachio Crust, Potato Salad and Chive (Harry), Butternut Squash Risotto, Loin of Lamb over Tapenade on Toast (Mary), Roast Breast of Duck with Carrot Puree, Trompette Mushroom and Truffle Foam (Phillip), Cubre Libre Jelly with Lime Cream and"
"served as a main course, and sometimes is served as a submarine sandwich. It is also popular with a side of or on top of pasta. Diced onions or green bell peppers, sauteed or raw, are sometimes added. A similar veal dish is known in Italian as ""Cotolette alla Bolognese""., however, traditional Italian recipes exclude tomato sauce from the dish. ""Costolette Parmigiana"" is another related veal dish, however, in Italy it is generally served without sauce or cheese. Veal or chicken parmigiana is a common dish in Australia and Argentina and in both countries often served with a side of"
"En vessie En vessie refers to a cooking method in which a meat or other dish is cooked in a (pig) bladder. A well-known application is with Bresse chicken: ""Poularde de Bresse en vessie""; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth. The advantage of the method is that the meat does not come into contact with the cooking liquid; in ""Poularde de Bresse en vessie"", the juices from the chicken all stay in the chicken, and turn into a flavorful jelly if the dish is"
"tortue"" ('as a tortoise'), served with tomato sauce with Madeira and accompanied by French fries. Tête de veau Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. In Italy, it is a traditional Christmas food. Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it"
"veal and ham. After the meats are cooked and plated, The espagnole sauce is cooked in the pan the veal was cooked in, lemon juice and cayenne pepper are added, and then the sauce is poured over the cutlets. Gypsy sauce is a sauce or demi-glace sauce used as an ingredient in dishes and as a condiment. The term ""zigeuner"" has been used in Germany for over a century regarding the sauce. Some companies mass-produce it, including Remia, Verstegen and Unilever. Some controversy occurred in 2013 regarding use of the word ""gypsy"" on the labels of commercial varieties of the"
"from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. The shank is then cross-cut into sections about 3 cm thick. Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables. ""Risotto alla milanese"" is the traditional accompaniment to ""ossobuco in bianco"", making for a one-dish meal. ""Ossobuco"" (especially the tomato-based version, prepared south of the Po River) is"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"Fondue Fondue (; ) is a Swiss and French Savoyard dish of melted cheese served in a communal pot (""caquelon"" or fondue pot) over a portable stove (""réchaud"") heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term ""fondue"" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in"
"every restaurant that serves Viennese cuisine and can be eaten hot or cold. The traditional 'Wiener Schnitzel' though is a cutlet of veal. Other examples of Viennese cuisine include ""Tafelspitz"" (very lean boiled beef), which is traditionally served with ""Geröstete Erdäpfel"" (boiled potatoes mashed with a fork and subsequently fried) and horseradish sauce, ""Apfelkren"" (a mixture of horseradish, cream and apple) and ""Schnittlauchsauce"" (a chives sauce made with mayonnaise and stale bread). Vienna has a long tradition of producing cakes and desserts. These include ""Apfelstrudel"" (hot apple strudel), ""Milchrahmstrudel"" (milk-cream strudel), ""Palatschinken"" (sweet pancakes), and ""Knödel"" (dumplings) often filled with"
"with Bergkäse or Emmental cheese, optionally with both. In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese. Side dishes in Vorarlberg are ""butter and yellowly tarnished onion rings"". Diversities are found with Limburger, Weisslacker or Vorarlberger Bergkäse. A variation of käsespätzle are so called ""Kasnocken"" or ""Kasnockn"" coming from Salzburg and Obersteiermark, both parts of Austria. These are fried in a pan. Grated cheese and spätzle, freshly scraped from a board, are mixed together and will be heated in"
"Fried cauliflower Fried cauliflower, also known as zahra mekleyah (), is a Levantine vegetarian dish served cold or hot, consisting of fried cauliflower, often accompanied by tahini sauce, lettuce, parsley and tomatoes, served on pita bread or sliced bread, often grilled or toasted. Variations include curried and roasted cauliflower, bell peppers, or a garlic lemon vinaigrette. It can also be eaten as a sandwich using pita bread, sprinkled with cumin, salt, and lemon juice. A similar version called ""Menazla zahra"" made in Syria consists of fried cauliflower, garlic, ground beef, cilantro, cumin, and salt. Fried cauliflower can be prepared as"
"known today as sauce parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs. Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in ""The Art of French Cooking in the 19th Century."" Escoffier perfected the sauce allemande"
"a gas burner and the rest of the vegetables may be broiled. The dish may be served as tapas, as a relish for grilled meats or fish such as tuna, with anchovies or olives in a salad, or as a topping for coca (Catalan flat bread, somewhat a pizza). Escalivada Escalivada (), also sometimes transcribed in Spanish as escalibada, is a traditional dish from Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil, and sometimes onion, tomato, minced garlic, and salt. The name comes from the Catalan verb"
"cordon bleu"" in ""The New York Times"" is dated to 1967, while similar veal recipes are found from at least 1955. There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried."
"Cotoletta Cotoletta (; from ""costoletta"" =""little rib"", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet. Various breaded meat dishes prepared in Latin America were inspired by the ""cotoletta"" and are known as milanesa. In South America, ""Milanesa a la napolitana"" is made similar to the ""cotoletta"" with a preparation of cheese and tomato. ""Cotoletta alla milanese"" (""milanese"" after its place of origin, Milan) is a fried cutlet similar to Wiener Schnitzel, but cooked ""bone-in"". It is fried in clarified butter only and traditionally uses"
"Tafelspitz Tafelspitz (German ""Tafelspitz"", literally meaning ""tip (of meat) for the table"") is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, ""His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."" Tafelspitz is"
"Veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds who are not used for breeding. Generally, veal is more expensive than beef from older cattle. Some methods or aspects of veal production are controversial due to animal welfare concerns. There are several types of veal, although some terminology varies by country. Types of veal include: Veal has been an important ingredient in Italian, French and other Mediterranean cuisines from ancient times."
"Bresaola Bresaola () is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard ""bresada"" (braised). A strict trimming process is essential to give the unique flavour. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt"
"Gelée plus less classic dishes such as Scallops with Grilled Octopus and Baby Fennel and Venison Loin with Crab Apples and Smoked Chestnuts. Within weeks of opening the restaurant received high praise from food critics. Describing it as ""bang on trend"", The Guardian's Jay Rayner asserted that ""Marcel Boulestin would have loved his namesake restaurant... the new Boulestin hits the mark,"" before going on to laud the tête de veau – ""done brilliantly"" – and ""a brace of perfectly cooked quail."" Writing in the Evening Standard, Fay Maschler singled out the ""Oeuf en gelée rendered spectacular by the sunset yolk"
"Braciolone Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a ""bull's-eye"" appearance when the dish is sliced. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state of"
"outside Valtellina may carry a generic name such as ""viande séchée"" or ""beef prosciutto"". There are traditional products from several other areas that are similar: Bresaola Bresaola () is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard ""bresada"" (braised). A"