By Paul Merrett
This is a thin slice of boneless meat, often beaten even thinner for the purposes of quick cooking. It’s cut from the leaner parts of certain animals, in particular veal, pork and turkey. It can also be used to refer to thick slices of fish with a strip of skin on one side. The classic method of preparing veal escalopes is to coat them with breadcrumbs before frying them.
Crunchy chicken cutlets
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