Stoemp "oo" in b"oo"t or l"oo"m. A simple, rural dish, stoemp enjoys wide appeal. It is a dish of mashed potatoes with one or more vegetables, such as onions, carrots, leeks, spinach, green peas and cabbage, seasoned with thyme, nutmeg or bayleaf. Stoemp is traditionally featured alongside fried boudin, fried braadworst, grilled bacon, fried mince or fried eggs. In some families, it is served with an entrecôte or a horse tenderloin. Stoemp Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes and other root vegetables,
Schnitzel chicken ("chikinkaseu"), and beef ("bipkaseu") cutlets are popular. The most common types of donkaseu are "kyeongyangsik"(경양식; Western-style) and "ilbonsik"(일본식; Japanese-style). In the Republic of Macedonia, the dish called шницла ("shnitzla") is a piece of pork seasoned with salt and black pepper, breaded and fried. Typically, it is served with mashed or fried potatoes with green salad garnish. In Mexico, this dish, called "milanesa" or "carne empanizada", consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplant or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other ingredients according to the cook's