what are veal cutlets made from?
150201
Veal cutlets are thin, boneless portions of meat taken from the leg of the animal. Avoid cutlets from the shoulder, which contain too much sinew and connective tissue to be tender. Treat veal cutlets how you would any other thin, breaded cutlet (like chicken breast or pork).
1150971
A chicken breast is the whole thing; a A chicken cutlet is a slice of meat cut from a chicken breast. ... a chicken breast is the whole thing; a A chicken cutlet is a slice of meat cut from a chicken breast. It is generally thinner than the whole breast.
292768
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds which are not used for breeding. Generally, veal is more expensive than beef from older cattle.
1452149
Description. Triscuits are made from wheat, which is first cooked in water until it reaches about fifty percent moisture content, then tempered to allow the moisture to diffuse evenly in the grain. Slotted rollers form the grain into shredded wheat strands, which are then formed into webs.
145911
['It must come from ruminant animals with cloven — or split — hooves, such as cows, sheep, goats, lambs, oxen, and deer.', 'The only permitted cuts of meat come from the forequarters of kosher ruminant animals.']
1352930
The vegan meat substitutes are made from mixtures of pea protein isolates, rice protein, mung bean protein, canola oil, coconut oil, and other ingredients like potato starch, apple extract, sunflower lecithin, and pomegranate powder with a range of vitamins and minerals.
1089641
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds which are not used for breeding.
321771
Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.
544945
Bratwurst. Also referred to as “brat”, the German sausage is generally made with pork and veal, but beef can also be used.
1021997
As far as I can tell, the Soy Curls are made from whole soy beans, and TVP is made from de-fatted soy flour, a by product of soy oil production. There is no fat in plain TVP. The soy flour is cooked at high pressure, extruded and dried.
1244423
Veal is the meat from calves, mostly pure-bred male dairy calves.
162888
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they're called a rack of lamb.
1466950
['Chuck: Cut from the shoulder; tough but flavorful.', 'Shank: Cut from the leg; very tough and chewy.', 'Brisket: Cut from the breast; tough if not cooked properly.', 'Rib: Cut from the rib area; very tender and flavorful.', 'Short plate: Cut from the belly of the cow; chewy and quite tough.']
1393642
A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 degrees at the center. Of course, it is not always practical to pierce chops with a meat thermometer, so I usually use the trusty finger method.
1111557
Veal is from a baby and beef is from an adult cow, lamb is from an adult sheep, mutton is from a baby sheep.
288653
Bratwurst. listen)) is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.
1377236
['Béchamel: Roux + Dairy (traditionally milk or cream)', 'Velouté: Roux + White Stock (traditionally chicken, but also vegetable or fish)', 'Espagnole: Roux + Brown Stock (traditionally veal or beef)']