Cutlet

A cutlet is a slice of meat or other protein that is typically pounded to a uniform thickness and cooked quickly. In many cuisines, the cutlet is breaded and fried, but it can also be pan-seared, baked, or shallow-fried without breading. The term derives from the French côtelette, meaning a small cut or slice.

Traditional cutlets are made from veal, chicken, pork, or beef. The meat is usually about 1/4 inch thick, dredged in flour, dipped in beaten egg, and coated with breadcrumbs or batter before frying in oil or butter. Seasonings, herbs, cheese, or sauces may be added for flavor. They are commonly served as a main dish with vegetables, potatoes, or rice, and can also appear in sandwiches or wraps.

Regional varieties include schnitzel (Austria and parts of Germany), typically using pork or veal; cotoletta alla milanese in Italy; and katsu or tonkatsu in Japan, which are breaded pork cutlets. In British and Commonwealth cuisines, chicken or pork cutlets are common, often served with gravy or lemon. Indian and South Asian cuisines feature various chicken, fish, or potato cutlets, frequently shaped into patties or croquettes and fried.

Non-meat cutlets also exist, such as fish cutlets, potato-cutlet patties, or chickpea-based versions, reflecting local ingredients and dietary preferences. Across forms, the defining feature is a thin, tender piece of protein prepared for quick, high-heat cooking, with or without breading.