Karbonad dish is made from veal and very tasty.
Chop (fr. Carbonnade lat. Carbo – coal) – a piece of meat spinal lumbar cut (usually brisket), grilled or baked. Presence of fat layer thickness of not more than 5 mm.V modern meat processing steam cooking by preparing the cells, followed by baking. There is also a Uncooked jerked and smoked chop. Flight variety carbonade than meat, contain more and soy protein, as well as to increase the mass, it is pumped into ordinary water. Chop, prepared by modern meat processing refers to a subset of meat delicacies.
In the kitchen there is a Belgian dish “Flemish chop” (as it is called in the Walloon Region and the rest of Europe, the Flemings themselves call it simply “Carbonado”). It represents the pieces of pork tenderloin stewed in beer sauce.
Ingredients for preparation Karbonad:
The recipe is taken from an ancient Jewish cookbook and was written in Old Slavonic language.
- 1 kg veal ribs.
- 5 eggs beaten.
- Salt.
- Breadcrumbs.
Method:
- Toss meat of every rib with a haft of knife until soft but still with bones.
- Sink a rib in beaten eggs and roll in breadcrumbs mixed with salt.
- Fry in heated fat until brown.
