| 摘要 |
Previous butterfly-shaped poultry escalopes have been formed from many, finely divided pieces of meat pressed together to form a single item. The invention relates to a method of manufacturing a natural, butterfly escalope from eg. chicken or turkey meat, comprising the steps of incising a breast fillet 10a from one side towards the other, such that a hinge (12a) is formed along one edge of the fillet. The fillet is then unfolded and pressed before subsequent treatment such as seasoning, coating with batter, breading, frying, cooking and chilling or freezing. |
