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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Related clues
- Boneless slice of veal or poultry prepared and cooked in a similar way to schnitzel
- Thin slice of meat coated with egg and breadcrumbs and fried
- Boneless tenderised meat, usually served fried
- A thin slice of meat, coated with egg and breadcrumbs and fried
- 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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