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Keywords:
Breadcrumbs,
Slice,
Veal,
Thinly,
Beaten
Thin slice of meat, often beaten thinner for quick cooking. The classic method of preparing veal escalopes is to coat them with breadcrumbs.
French: a very thin slice of meat (usually) or fish (occasionally) which has been flattened. It is often sauteed.
Thin slice of meat, often beaten thinner for quick cooking. One method used to prepare veal escalopes is to coat them with breadcrumbs.
French spelling for 'scallop.'
A thin slice of meat, often fried in breadcrumbs.
A thinly sliced food similar to a scallopine. This may consist of meat, fish, or vegetables.
A thinly sliced food similar to a scaloppine, mainly used to describe meat.
eh-SKAL-ohp. Thin slice of meat, such as veal or chicken. French.
A very thinly sliced food, can be meat, fish, or vegetables
refers to a thin slice of meat or fish, without bones, gristle, or skin.
A thin slice of boneless meat, often beaten even thinner...
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