Potential schnitzel It's true that turkey schnitzel is an oxymoron, but you, the customer is king and if I want turkey schnitzel for me this is a piece of meat, flat shape, uniform thickness (5mm for turkey) and the surface of portion (15-20 g?).
Today's super turkey with the breast size of a small ham, son of a bitch should not be a problem for cutting šniclov, a butchers for Ray's bream is already too much. It is true that any bunch of turkey breast with a kitchen mallet raztreščiš the jam and the pan namažeš zresek in full, but I do not know why it ever had turkey hitting, not to mention that the only jam of quince .
So I got in some pieces even four useful steaks. Not otherwise of portion, but for the purpose were what he says. I buy meat only in the piece.
In Leclerc have already gone very well with lamb kotletki after the initial foolishness , and butchers have been replaced by an apprentice and started to cut the cutlets tanovi pure heart, without any sense of anatomy. I have no photos because I was crying too when I watched them. We ate it Gliha by TKO.
Saltimbocca for barbecue On the same occasion, in the same mesariji butcher managed to cut 10 really thin calves šniclov variation saltimbocce on the grill. This in itself is really more suitable for bath butter in the pan because the veal slightly dull, but with special locks, anything is possible. In saltimbocci is also necessary to add a slice of prosciutto kr'enga cheese (like Jost) and folded together with the sage in veal schnitzel. Which results učvrstiš with a toothpick. Turn on the grill just once and not pečeš to charcoal, but only a few minutes on each side. IHR will speklo.
Can anyone recommend of a butcher who would at every opportunity and the weather kept sanity?
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