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46 relations: Austria, Back bacon, Beef, Blanquette de veau, Bockwurst, Braciolone, Bratwurst, Breaded cutlet, Cachopo (dish), Calf's liver and bacon, Carpaccio, Clarified butter, Cotoletta, French cuisine, Hortobágyi palacsinta, Hungarian cuisine, Jellied veal, Karađorđeva šnicla, List of beef dishes, Lists of prepared foods, Ossobuco, Palatschinke, Pariser schnitzel, Parmigiana, Paupiette, Piccata, Piedmont, Ragout, Ragout fin, Saltimbocca, Scaloppine, Schnitzel, Sweetbread, Tas kebap, Tourtière, Umami, Veal, Veal Milanese, Veal Orloff, Veal Oscar, Viennese cuisine, Vitello tonnato, Wallenbergare, Weisswurst, Wiener schnitzel, Zürcher Geschnetzeltes.
Austria
Austria (Österreich), officially the Republic of Austria (Republik Österreich), is a federal republic and a landlocked country of over 8.8 million people in Central Europe.
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Back bacon
Back bacon is a cut of bacon that includes the pork loin from the back of the pig.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Blanquette de veau
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.
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Bockwurst
Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst).
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Braciolone
Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled.
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Bratwurst
Bratwurst is a type of German sausage made from veal, beef, or most commonly pork.
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Breaded cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
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Cachopo (dish)
A cachopo is a dish characteristic to Asturian cuisine.
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Calf's liver and bacon
Calf's liver and bacon is a dish containing calf liver and bacon.
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Carpaccio
Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
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Clarified butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat.
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Cotoletta
Cotoletta (from costoletta.
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French cuisine
French cuisine consists of the cooking traditions and practices from France.
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Hortobágyi palacsinta
Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat (usually veal).
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Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars.
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Jellied veal
Jellied veal (or veal brawn, kalvsylta) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper.
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Karađorđeva šnicla
Karađorđe's schnitzel (Карађорђева шницла/Karađorđeva šnicla) is a Serbian breaded cutlet dish named after the Serbian Prince Karađorđe.
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List of beef dishes
This is a list of beef dishes and foods.
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Lists of prepared foods
This is a list of prepared foods list articles on Wikipedia.
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Ossobuco
Ossobuco (Milanese) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.
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Palatschinke
Palatschinke or palacsinta is a thin crêpe-like variety of pancake common in Central and Eastern Europe.
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Pariser schnitzel
Pariser schnitzel is a schnitzel variation from French cuisine.
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Parmigiana
Parmigiana (also parmigiana di melanzane, or melanzane alla parmigiana or shortened as Parma, in Australian English called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked.
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Paupiette
A paupiette is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats.
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Piccata
Piccata is an Italian word, the feminine form of the word piccato, meaning “annoyed”.
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Piedmont
Piedmont (Piemonte,; Piedmontese, Occitan and Piemont; Piémont) is a region in northwest Italy, one of the 20 regions of the country.
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Ragout
The term ragout (French ragoût) refers to a main-dish stew.
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Ragout fin
Ragout fin (French for fine ragout) is a time-consuming entrée.
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Saltimbocca
Saltimbocca (also saltinbocca) (Italian for jumps in the mouth) is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste.
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Scaloppine
Scaloppine (plural and diminutive of scaloppa—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms.
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Schnitzel
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat.
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Sweetbread
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.
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Tas kebap
Tas kebap or tas kebabı is a meat stew from the Turkish cuisine.
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Tourtière
Tourtière (Quebec French: is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century immigrants from Quebec introduced the dish. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière. Tourtière has become the traditional and iconic dish of the region of Saguenay, Quebec since the Second World War, and It has undergone several metamorphoses according to the culinary history. The first recipe for what we consider today as pies was documented back to 1600 BCE. After that around 400 CE, some evidence proved the existence of patina (the prototype of tourtière), which was slightly different from the pie we have today in terms of the pie crust and composition. In the Middle Ages, patina and artocreas reappeared in some European countries. In Italy, the pie was named as “pasticcio”, “timballo” or “timpano de macaroni”. Something similar also occurred in England which was named “battle pies” and also the“tourte parmenienne” in France. During the 18th Century, a dish named “sea pie” became popular among French and British colonists. Jean-Pierre Lemasson (2009) described sea pie as “the direct forerunner of the tourtière of Lac-Saint-Jean”(p. 109).
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Umami
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
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Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
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Veal Milanese
Veal Milanese, or Veal alla Milanese is an Italian dish, a popular variety of cotoletta.
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Veal Orloff
Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (telyátina Orlóv or телятина по-орловски, telyátina po-orlóvski; veau Orloff or veau Orlov) is a 19th-century dish of Russian cuisine, which was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France.
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Veal Oscar
Veal Oscar is a culinary creation said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients.
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Viennese cuisine
Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents.
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Vitello tonnato
Vitello tonnato is an Italian (Piedmontese) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.
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Wallenbergare
Wallenbergare is a Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs.
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Weisswurst
A Weisswurst (German Weißwurst, literally white sausage; Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon.
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Wiener schnitzel
Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Austrian, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
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Zürcher Geschnetzeltes
Zürcher Geschnetzeltes (German for "sliced meat Zurich style", Züri-Gschnätzlets in Zürich German, émincé de veau zurichoise in French) is a Swiss dish from the Zurich region.
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References
[1] https://en.wikipedia.org/wiki/List_of_veal_dishes
