Pork tenderloin

Fricandeau (pronounced " frikandoh " ) in Germany is the technical term for the in- lobe lower shell (or tail ) of the calf. In Austria, this term refers to both the lower shell of the calf and the lower shell of the pig. In classical dictionaries and cookbooks, the term is also used for fricandeau slices of meat from the leg of veal, as well as dishes made ​​from them.

The flesh of the lower shell is in the first line for roasting or braising. The fricandeau can be used as frying pieces or thinly sliced ​​for schnitzel and roulades. Even Strips can be prepared from the meat.

• Beef
• Veal
• Pork