The cut of veal that is used for scallopini can be several different cuts of veal.
However most cuts of veal used for scallopini comes from cows.
The veal leg = veal hind saddle.
The choice meat in the leg is often sliced into thin cutlets to be used for veal scaloppini, schnitzels, and escalopes.
You can also buy larger cuts for roasting or braising.
A scallopini cutlet is a thinner cut cutlet type of meat.
Scallopini are cutlets, cut thinner and/or pounded thin.
Cutlets are typically used for schnitzels - breaded and quick-crisp fried. Scallopini are cutlets, cut thinner and/or pounded thin, and cut into smaller pieces.
They are very quickly sauteed, removed, and a sauce quickly assembled in the pan.
Cutlets came from French Originally.
Cutlets were actually a typical starter in French cuisine, as a variation of Croquettes with a shape of small rib (côtelette in French).
The bone was simulated by a piece of fried bread or pasta.
The recipe became popular in all Europe due to the influence of French cuisine.
A cutlet of meat is a thin cut of meat.
This thin cut of meat known as a cutlet of meat is usually taken from the leg or rib section (with fowl, sometimes the breast) of the animal.
You will find cutlets as the well-known preparations of chicken fried steak, Wiener schnitzel and veal piccata.
The word cutlet has originated from the French word côtelette, and was first known to be used in the year 1682.
In the cuisine of the sub-continent, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken).
Mashed with potatoes, the patty is then dipped and fried for a golden finish.
A cutlet is a thin, tender, boneless piece of meat (usually veal or lamb.)
A chop is usually thicker, and often has a bone attached.
Schnitzel is most commonly eaten with Spatzle and Gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad.
Some people also eat leafy green salad along with schnitzel as well.
Shnitzel can be just breaded chicken.
If the chicken is used to make the schnitzel then it's breaded chicken.
Although schnitzel can also be other meats as well such as very thin boneless cutlet from meat such as veal, pork or beef.
Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing.
How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.
Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken.
The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.
Schnitzel is always made from a boneless cut of meat.
For weiner schnitzel, use boneless veal chops.
For pork schnitzel, use boneless pork chops.
And for a chicken schnitzel (less common), use boneless skinless chicken breasts.
"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried.
As for this schnitzel recipe, it is made with thinly pounded pork cutlets.