A thin slice of meat, often veal, coated with egg and breadcrumbs, fried and served with a rich sauce
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Related clues
- Boneless tenderised meat, usually served fried
- Boneless slice of meat, cut thin and often beaten out thinner
- A thin slice of meat, usually veal, coated with egg and breadcrumbs and fried
- Boneless meat cut
- From French for 'shell', a culinary term referring to a flattened cutlet of meat, typically breaded and fried in a similar manner to schnitzel
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