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28 relations: Asturias, Bacon, Baking, Bread crumbs, Breaded cutlet, Butterflying, Cachopo (dish), Cheese, Chicken as food, Chicken Kiev, Culinary Heritage of Switzerland, French language, Frying, Halal, Ham, Henry III of France, Karađorđeva šnicla, Larousse Gastronomique, List of stuffed dishes, Muslim, Order of the Holy Spirit, Roulade, Schnitzel, Spain, Swiss cheese, Swiss cuisine, The New York Times, Veal.
Asturias
Asturias (Asturies; Asturias), officially the Principality of Asturias (Principado de Asturias; Principáu d'Asturies), is an autonomous community in north-west Spain.
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Bacon
Bacon is a type of salt-cured pork.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Bread crumbs
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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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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Butterflying
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened.
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Cachopo (dish)
A cachopo is a dish characteristic to Asturian cuisine.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Chicken Kiev
Chicken Kiev (котлета по-київськи, kotleta po-kyivsky, котлета по-киевски, kotleta po-kiyevski; literally "cutlet Kiev-style") is a dish of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked.
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Culinary Heritage of Switzerland
The Culinary Heritage of Switzerland (Kulinarisches Erbe der Schweiz, Patrimoine culinaire suisse, Patrimonio culinario svizzero, Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce.
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French language
French (le français or la langue française) is a Romance language of the Indo-European family.
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Frying
Frying is the cooking of food in oil or another fat.
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Halal
Halal (حلال, "permissible"), also spelled hallal or halaal, refers to what is permissible or lawful in traditional Islamic law.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Henry III of France
Henry III (19 September 1551 – 2 August 1589; born Alexandre Édouard de France, Henryk Walezy, Henrikas Valua) was King of the Polish-Lithuanian Commonwealth from 1573 to 1575 and King of France from 1574 until his death.
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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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Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy.
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List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings.
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Muslim
A Muslim (مُسلِم) is someone who follows or practices Islam, a monotheistic Abrahamic religion.
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Order of the Holy Spirit
The Order of the Holy Spirit, also known as the Order of the Knights of the Holy Spirit (Ordre du Saint-Esprit or Ordre des chevaliers du Saint-Esprit; sometimes translated into English as the Order of the Holy Ghost), is a French order of chivalry founded by Henry III of France in 1578.
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Roulade
A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry.
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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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Spain
Spain (España), officially the Kingdom of Spain (Reino de España), is a sovereign state mostly located on the Iberian Peninsula in Europe.
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Swiss cheese
Swiss cheese is a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland.
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Swiss cuisine
Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland.
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The New York Times
The New York Times (sometimes abbreviated as The NYT or The Times) is an American newspaper based in New York City with worldwide influence and readership.
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Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
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Redirects here:
Chicken Cordon Bleu, Chicken cordon bleu, Cordon Bleu (food), Cordon blue.
References
[1] https://en.wikipedia.org/wiki/Cordon_bleu_(dish)
