A breaded cutlet or schnitzel, named for its apparent resemblance to a fanned shell or for the manner in which it is cooked, like said coquille
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Related clues
- Boneless slice of meat thinned using a mallet, often baked and topped with breadcrumbs
- Boneless slice of meat, cut thin and often beaten out thinner
- A slice of meat coated in egg and breadcrumbs and fried
- Thin slice of meat coated with egg and breadcrumbs and fried
- A thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce
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