The process encompasses preparing thinly sliced portions of young bovine meat, typically by tenderizing, breading, and then cooking via pan-frying or sauting. This culinary technique transforms a potentially tough piece of meat into a tender and flavorful dish. As an example, a cook might first pound the meat to achieve a uniform thickness, dip it in flour, egg wash, and breadcrumbs, and subsequently fry it in butter or oil until golden brown and cooked through.
The advantages of employing this method include achieving a relatively quick cooking time and creating a dish that appeals to a wide range of palates. Historically, the preparation has been considered a delicacy in many cultures, often served as a main course with a variety of accompaniments such as lemon wedges, pasta, or vegetables. The resulting dish offers a satisfying combination of textures and flavors.
