Greetings Carnivores,
I get a LOT of questions on a day-to-day basis … that’s one of the main reasons I started blogging about meat in the first place. I realized very quickly (I’m kinda sharp that way) 🙂 a LOT of folks have the same questions.
So … my offering for today comes by way of my buddy John, who posted on his blog the other day Music Musings and More his recipe for Schnitzel (or, as he asked Scallopini) … what’s the difference??
Well Carnivores, and Johnny Vinyl … here you go.
Essentially Scallopini, Schnitzel and Cutlets are all the same thing. They are all thin slices of meat, usually pounded with a meat tenderizing mallet or run through a “cube” steak machine. They can be cut from Pork, Beef, Veal, Lamb, Chicken, Turkey, you name it, and are almost always dipped in a combination of flour, egg and bread crumbs then, fried … but not always. Fried that is …
The only real difference is geographic and linguistic … in other words, where you come from. 🙂 🙂
The name “Scalopinni” is the Italian interpretation of the French word “Escalope”, “Schnitzel” is Bavarian and the term “Cutlet” comes originally by way of Britain then later, America.
Almost EVERY culture from around the world have their own variation or interpretation of this fabulously delicious meal staple and … they are ALL essentially, the same thing.
That’s it for today Carnivores … short and sweet.
Oh and, by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on the “email” button … that’ll take you to an email page and … share away!! 
Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.
Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential
And, follow on Twitter @DougieDee
Carnivore Confidential 