Are chicken tenders common outside the US or is that mostly an American thing?

@GlassDog Escalopes are new to me. I’ve heard the term goujon before though.

@GlassDog escalopes are very popular with veal

@BlueMetalChick Just like a big, round, flat tender. Or maybe butterflied with a filling like cheese or garlic before they're panéed.

@GlassDog garlic sounds like a great idea.

@BlueMetalChick shut up, garlic goes with anything

@BlueMetalChick Yeah, I used to love stuff like this. If you fill it with garlic butter, it melts inside the escalope and runs out as a kind of a sauce when you cut into it. And if you don't flatten it first, I guess it's just a Kiev.

@lightningblue I did just say garlic sounds like a good idea.

@GlassDog Now see that I can’t do cos I hate butter lol

@BlueMetalChick yeah, but its a good idea with anything
so its not a "good idea"

@lightningblue Ok garlic does not go well with some things. Shark, for example. Garlic has a strong taste and shark is very mild. Garlic would overpower the taste of the shark.

@BlueMetalChick Guess you could have garlic as part of a herb crust, then.

@BlueMetalChick im sure you can make it work

@GlassDog Now that sounds like a winner.

@lightningblue I prefer mild rice vinegar with shark.