Apr 16, 2001 09:38
24 yrs ago
2 viewers *
Spanish term
MILANESAS
Non-PRO
Spanish to English
Other
Cómo lo traducirían?
"breaded meat"? Es para un menú y esta posibilidad no me convence mucho.
Acepto sugerencias.
Gracias! #:)
"breaded meat"? Es para un menú y esta posibilidad no me convence mucho.
Acepto sugerencias.
Gracias! #:)
Proposed translations
(English)
| 0 | fried escalope |
mjnmc
|
| 0 | Ver abajo |
Bertha S. Deffenbaugh
|
| 0 | a la milanesa |
Albert Golub
|
| 0 | breaded (veal/pork/chicken) cutlets |
Yolanda Broad
|
Proposed translations
20 mins
Selected
fried escalope
Asi se entiende perfectamente. Aqui te pongo una descripción que he encontrado de escalope a la milanesa
Scaloppina alla Milanese
(Veal escalope passed in eggs and bread crumbs and pan fried according to the original recipe from Milan)
. Traditional Recipes from Harpers Food - Escalope of Veal Diane
Traditional Recipes from Harpers Food - Escalope of Veal Diane...
http
. Escalope of Veal with Bay
Escalope of Veal with Bay. Serves 4. 1 oz. Butter. 1. Melt the butter in a large frying pans and sauté the onion for about 5 min or until soft. 1......
http://gourmets-choice.com/wildflowers/veal1.htm
. Delights on the table - Goose breast escalope in honey and cabernet
Not only Spa. - - - - Visits and Tours Gastronomy & Wine Sport and Fitness Free Time. The Hotels. - - Hotel list Booking on line. Elements of......
http://www.english.abanolink.it/attualita/piacere_tavola/ric...
. Escalope of Calves Liver, with Bacon and Cream Sauce
All these recipes have been published in «Veau et Saveurs», the Les Vitelliers magazine. Escalope of Calves Liver, with Bacon and Cream......
http://www.lesvitelliers.fr/Gb/b_recet11I.html
. All Recipes | Encyclopedia | escalope
The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sautéing on both......
Scaloppina alla Milanese
(Veal escalope passed in eggs and bread crumbs and pan fried according to the original recipe from Milan)
. Traditional Recipes from Harpers Food - Escalope of Veal Diane
Traditional Recipes from Harpers Food - Escalope of Veal Diane...
http
. Escalope of Veal with Bay
Escalope of Veal with Bay. Serves 4. 1 oz. Butter. 1. Melt the butter in a large frying pans and sauté the onion for about 5 min or until soft. 1......
http://gourmets-choice.com/wildflowers/veal1.htm
. Delights on the table - Goose breast escalope in honey and cabernet
Not only Spa. - - - - Visits and Tours Gastronomy & Wine Sport and Fitness Free Time. The Hotels. - - Hotel list Booking on line. Elements of......
http://www.english.abanolink.it/attualita/piacere_tavola/ric...
. Escalope of Calves Liver, with Bacon and Cream Sauce
All these recipes have been published in «Veau et Saveurs», the Les Vitelliers magazine. Escalope of Calves Liver, with Bacon and Cream......
http://www.lesvitelliers.fr/Gb/b_recet11I.html
. All Recipes | Encyclopedia | escalope
The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sautéing on both......
Reference:
4 KudoZ points awarded for this answer.
Comment: "Gracias a todos y Bon Apetit!
Gaby"
15 mins
Bertha S. Deffenbaugh
United States
United States
Native in Spanish
United States
English into flawless native Spanish
Native in: Spanish 
Works in: English to Spanish, French to Spanish, Spanish, and 2 more.
Related KudoZ points
:
219
Ver abajo
Hola Gabytene,
Vivo en USA y estoy casada con un estadounidense. Sin embargo,no he encontrado la forma de traducir milanesas. ¿No sería posible dejarlo en español? Es lo que yo haría.
Saludos,:)
BD
Vivo en USA y estoy casada con un estadounidense. Sin embargo,no he encontrado la forma de traducir milanesas. ¿No sería posible dejarlo en español? Es lo que yo haría.
Saludos,:)
BD
20 mins
a la milanesa
saw it on lots of menus
suerte
suerte
1 hr
Yolanda Broad
United States
United States
Native in English
United States
Fren & Span to Eng, a ProZ Pro! Test tagline
Native in: English 
Works in: French to English, Spanish to English
Related KudoZ points
:
668
breaded (veal/pork/chicken) cutlets
A milanesa is a boneless slice of meat, "tenderized" by pounding, dipped in beaten egg and milk, then in bread crumbs; sometimes, the tw-step dipping procedure is repeated, to give the milaneza/cutlet a heavier coating. The breaded cutlets are then sauteed (or fried, if you prefer, but that wouldn't be quite as "elegant"). The pounding and breading contribute to a tender final product (i.e., easier to chew). I have seen cutlets called "escalope" on occasion, when the restaurant or author was trying to sound more French (that is what they're called in French), but the most usual term is "cutlet."
Here is the entry from Termium:
English:Meats and Meat Industries
cutlet s
Also called:
escalope s
collop s
1975-03-11
Note: Milanesas are quite popular in Mexico and Spain, where animals are butchered and eaten immediately (evidently Hispanic cultures have the notion that "old" meat = spoiled meat), rather than hanging the meat to age and tenderize it, as is usual in Anglosaxon and French cultures. It's a good way to make that meat less tough! It's also a way to serve a larger portion without actually using a lot of meat.
Here is the entry from Termium:
English:Meats and Meat Industries
cutlet s
Also called:
escalope s
collop s
1975-03-11
Note: Milanesas are quite popular in Mexico and Spain, where animals are butchered and eaten immediately (evidently Hispanic cultures have the notion that "old" meat = spoiled meat), rather than hanging the meat to age and tenderize it, as is usual in Anglosaxon and French cultures. It's a good way to make that meat less tough! It's also a way to serve a larger portion without actually using a lot of meat.
Reference:
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