BREADED CUTLET Meaning and
Definition
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A breaded cutlet refers to a culinary dish originating in various cuisines in which a piece of meat or vegetable is coated with a mixture of bread crumbs or other dry ingredients before being cooked. The term "breaded" alludes to the coating technique, which typically involves dredging the cutlet in flour, dipping it in a beaten egg mixture, and then rolling it in bread crumbs or a similar coating substance. This process provides the cutlet with a crisp and crunchy exterior upon cooking, while preserving the internal tenderness.
Primarily found in Western cuisine, breaded cutlets are commonly made using meats such as chicken, pork, beef, or veal. Fish and seafood are also utilized in some regional variations. Vegetables like eggplant, zucchini, or cauliflower can be prepared in the same way, rendering them suitable for vegetarians or vegans who enjoy the texture and taste of a breaded dish.
Once the cutlet is coated, it is typically fried, baked, or sautéed until the breading turns golden brown and achieves an appealing crunch. The cooked cutlet can be served with a variety of accompaniments, such as mashed potatoes, steamed vegetables, salad, rice, or pasta. Furthermore, breaded cutlets are often garnished with lemon wedges, fresh herbs, or sauces like tomato sauce, gravy, or mayonnaise, enhancing the overall flavor profile of the dish.
Overall, the breaded cutlet is a versatile and popular dish known for its satisfying texture and customizable options, making it a beloved choice across many culinary traditions.
Common Misspellings for BREADED CUTLET
- vreaded cutlet
- nreaded cutlet
- hreaded cutlet
- greaded cutlet
- beeaded cutlet
- bdeaded cutlet
- bfeaded cutlet
- bteaded cutlet
- b5eaded cutlet
- b4eaded cutlet
- brwaded cutlet
- brsaded cutlet
- brdaded cutlet
- brraded cutlet
- br4aded cutlet
- br3aded cutlet
- brezded cutlet
- bresded cutlet
- brewded cutlet
- breqded cutlet
Etymology of BREADED CUTLET
The word "breaded cutlet" combines two distinct elements: "breaded" and "cutlet".
The term "breaded" stems from the word "bread", which comes from the Old English word "bred" or "breid". It refers to the food item made from flour or meal mixed with water or milk, typically baked or fried. The idea of "breading" involves coating a food item, such as meat or vegetables, with breadcrumbs or a similar mixture before cooking, either to add texture or enhance the flavor.
On the other hand, "cutlet" has its roots in French cuisine. It originated from the French word "côtelette", which means a thin slice of meat. "Côtelette" itself is derived from the French word "côte", meaning "rib".
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