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| German | ■■■ |
In the food context, German cuisine features a range of hearty and savory dishes, often made with meat, . . . Read More | |
| Tonkatsu | ■■■ |
Tonkatsu refers to the Japanese fried breaded pork cutlet. Tonkatsu is often served on a bed of rice. . . . Read More | |
| Pane carasau | ■■ |
Pane carasau is referring to a wafer thin slices of bread, baked twice, so that it keeps for a long time . . . Read More | |
| Kammkotelett | ■■ |
Kammkotelett is the German culinary term which means "neck chop/cutlets", a chop or cuts from the neck . . . Read More | |
| Silpancho | ■■ |
Silpancho refers to meat/ breaded beef cutlets served with rice and potatoes. Silpancho is one of the . . . Read More | |
| Estouffade | ■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |
| Scrapple | ■■ |
Scrapple refers to a Pennsylvania Dutch dish that is made from the finely chopped or ground leftover . . . Read More | |
| Migas con Tropzones | ■■ |
Migas con Tropzones refers to a Spanish succulent dish in which cubes of bread are pan fried with garlic, . . . Read More | |
| Tonkatsu maki | ■■ |
Tonkatsu maki refers to a deep-fried soft pork cutlets (schnitzel-style) that are cooled down, mixed . . . Read More | |
| Chuleta | ■■ |
: - Chuleta is the Puerto Rican word for pork chop. In other Latin American countries it means cutlet, . . . Read More | |