Cotoletta alla Milanese, also known as veal Milanese, is a popular Italian dish that is traditionally made with a veal cutlet.
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The original scaloppine al Marsala is a simple browned veal cutlet flavored with the wine and finished with a quick deglaze.
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"Many restaurants in Berlin claim to serve the best schnitzel," Magers says of the fried, thin veal cutlet that's one of Germany's most famous dishes.
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Image: From The New York Public LibraryNew York Central, dinner menu, 1956Most expensive dishes on this menu: Breaded Large Milk Veal Cutlet, Fines Herbes, and Old Fashioned Pot Roast of Beef, Brown Gravy, both for $3.85.
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The flavors are accurate, and for once it's not dry, but it's not as engaging as other main courses, like the veal cutlet with speck and pickled mustard seeds, or the grilled fillet of orata next to herbed fregola, with buttermilk as the sauce.
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And if on some nights the rippled crust over the tender veal cutlet doesn't crunch quite as emphatically as you want it to, it may be that the kitchen is simply trying to play along with the illusion that everybody at Grünauer Bistro has been doing this for so long that imperfections are to be expected once in a while.
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Cotoletta alla bolognese ( after its place of origin, Bologna) is similar to a milanese but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet.
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Austrian dish Wiener schnitzel ( ; ), sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria.
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In Canada, Schniztel is often referred to simply as Veal Cutlet or Chicken Cutlet, breaded and fried. Often with Italian tomato sauce, parmigiana cheese or mozzarella cheese. It is often topped with red peppers and it is very commonly served as a sandwich.
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In 1914, one of the photographs Rowley circulated was titled "For the Sake of a Veal Cutlet". It shows a young calf being slaughtered by two men. The calf is suspended from hooks attached to the slaughterhouse ceiling. The calf can be seen kicking and fighting for his life as a worker slices the calf's fur, skin and muscles, whilst blood pours to the floor.
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It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in Italy. Chicken parmigiana is included as the base of a number of different meals, including sandwiches Alternate Link via ProQuest. and pies, Link via EBSCO and the meal is used as the subject of eating contests at some restaurants.
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Examples of Roman dishes include "Saltimbocca alla Romana" – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter; "Carciofi alla romana" – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; "Carciofi alla giudia" – artichokes fried in olive oil, typical of Roman Jewish cooking; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; "Spaghetti alla carbonara" – spaghetti with bacon, eggs and pecorino, and "Gnocchi di semolino alla romana" – semolina dumpling, Roman-style, to name but a few.
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A Jewish influence can be seen, as Jews have lived in Rome since the 1st century BCE. Vegetables, especially globe artichokes, are common. Examples of these include "Saltimbocca alla Romana" – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter; "Carciofi alla giudia" – artichokes fried in olive oil, typical of Roman Jewish cooking; "Carciofi alla romana" – artichokes Roman- style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; "Spaghetti alla carbonara" – spaghetti with bacon, eggs and pecorino, and "Gnocchi di semolino alla romana" – semolina dumpling, Roman-style, to name but a few.
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Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is, however, not smoked), and cooked in butter or vegetable oil for about 15 minutes. A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket; a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually extracted from animal blood).
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Vegetables, especially globe artichokes, are common. Examples of these include "Saltimbocca alla Romana" – a veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter; "Carciofi alla giudia" – artichokes fried in olive oil, typical of Roman Jewish cooking; Carciofi alla romana – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised; "Spaghetti alla carbonara" – spaghetti with bacon, eggs and pecorino, and "Gnocchi di semolino alla romana" – semolina dumpling, Roman-style, to name but a few. There is also a wide selection of drinks which are associated with the city. The area around Rome is one of the most significant wine-producing areas in Europe,Eyewitness Travel (2006), pg.
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Dempsey was never one to miss an opportunity to finish an opponent, and the left hook that put Brennan down for the count was the best punch in his arsenal. The St. Louis Post-Dispatch wrote that Dempsey "was forced to his utmost to hold off a courageous, determined fighter who gave almost as good as he received." Dempsey's most noticeable injuries were a split left ear and a lighter blow to the mouth which both bled at times during the bout. Famed sportswriter Grantland Rice wrote that Dempsey's ear looked like "a cross between a veal cutlet and a bloodly sponge", as Brennan had targeted it in the fight. The challenger received around $35,0000 for the bout, though Dempsey took home substantially more.
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