From the Old French for 'shell', a slice of breaded fried veal or poultry similar to schnitzel
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Related clues
- Boneless slice of meat thinned using a mallet, often baked and topped with breadcrumbs
- A thin slice of meat, often veal, coated with breadcrumbs and fried
- A thin slice of meat, usually veal, coated with egg and breadcrumbs and fried
- A boneless slice of meat
- 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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