Potential schnitzel Because it is true that turkey schnitzel oxymoron, but anyway, the customer is king and if I want to chop the turkey is for me a piece of meat, flat shape, uniform thickness (5mm for turkey) and the surface of portion (15-20 dag?).
Today's super turkey breast with ham, small size bastard should not be a problem for cutting šniclov, but for Ray's bream butchers it is already too much. It is true that any gmoto turkey breast with a kitchen mallet raztreščiš in jam and Mon You rub it in a pan full zresek, but I do not know why it ever had turkey mill, not to mention that the only jam of quince.
So I got in some pieces of useful even four steaks. Not otherwise of portion, but were for the purpose of what he says. I buy meat only in the piece.
In Leclercu they were already very well with lamb kotletki after the initial stupidity, but they changed butchers apprentice and began to saw tanovi chop clean by heart, without any sense of anatomy. I have no photos, because I was crying too when I watched it. We ate them and exactly tko.
Saltimbocca for barbecue On the same occasion in the same butcher's shop butcher managed to cut 10 really thin veal šniclov variation saltimbocce the roštilju. This is for itself really more suitable for bath butter in the pan, because veal is slightly dull, as the specific approaches, everything is possible. In saltimbocci is also necessary to add a slice of prosciutto kr'enga cheese (eg Jost) and accompanied by sage folded in veal chop. As occurs učvrstiš with a toothpick. On roštilju obrneš only once and not Peces to charcoal, but only a few minutes on each side. Will zihr speklo.
Can anyone recommend of any butcher that at every possible opportunity, and weather kept composure?
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