What is another name for breaded meat?

There isn't one single universally accepted alternative name for breaded meat, as the name itself is quite descriptive. However, depending on the specific type of meat and breading, some common alternatives include:

General terms:

* Crumbed meat: This is a common alternative, particularly in the UK.

* Coated meat: A more generic term that could encompass different types of coatings.

* Battered meat: This specifically refers to meat coated in a batter, often made with flour, eggs, and milk.

Specific examples:

* Schnitzel: A breaded and pan-fried cutlet, usually made with veal or pork.

* Milanese: Similar to schnitzel, but often made with chicken or beef.

* Chicken Parmesan: Chicken breasts breaded and topped with tomato sauce and cheese.

* Cordon Bleu: A stuffed and breaded cutlet, often filled with ham and cheese.

* Meatballs: Ground meat rolled into balls and often coated in breadcrumbs.

The best alternative name depends on the context and what you are trying to communicate. If you are simply referring to a breaded piece of meat, "crumbed meat" or "coated meat" might be suitable. However, if you are discussing a specific type of breaded meat, using its specific name like "schnitzel" or "chicken Parmesan" would be more accurate.