In cooking terms, a “cutlet” of meat — chicken, pork, beef, lamb, turkey — refers to a thin cut of meat usually taken from the leg or rib section (with fowl, sometimes the breast) of the animal.

Breaded cutlets are often thought of as a nightmare from school lunch days of long ago. Remember mystery meat day when cafeterias served a dry slab of ground veal and unidentifiable filler entombed in ...

1½ pounds thinly cut veal scallops Fine kosher or sea salt 2-3 eggs, beaten with 2-3 tablespoons of water Flour seasoned with a little salt and pepper 2 cups fine dry unseasoned bread crumbs (see cook ...

Turning cuts of meat or chicken into thin cuts - often called cutlets or scaloppine - means that cooking time goes down to just minutes. You do this by pounding - yes, pounding - boneless chicken ...

A new method to prepare meat replacement products could produce substitutes that not only have good taste and texture, but are environmentally sustainable, say researchers. The EU funded ‘LikeMeat’ ...

A new method to prepare meat substitute from pure vegetarian raw materials has been devised by researchers. This meat substitute is not only juicy, fibrous and tasty but also environmentally ...

`` Soybean Meat Menchikatsu, '' which uses only plant-derived ingredients, is available on Coco Ichibanya's topping menu, where you can explore your own curry by combining various toppings with curry ...

Let’s say that one of your New Year’s resolutions is to eat healthier and lose some weight. Join the crowd, right? And you might as well get started now. In practice, what we probably mean — among ...