breadedcutlet

A breaded cutlet is a thin slice of meat or fish that is coated with a mixture of flour, egg, and breadcrumbs before being cooked, typically by frying or baking. The meat is usually pounded or flattened to a uniform thickness to ensure even cooking and tenderness, and the breading creates a crisp exterior.

The dish appears in many cuisines with regional names and variations. Common meats include pork, chicken, veal, and turkey; beef and fish are also used. Classic examples include the Italian cotoletta alla milanese and the Austrian schnitzel, usually made with veal or pork. In Latin America, milanesa uses beef, chicken, or pork. In East Asian cuisine, variants such as tonkatsu (pork with panko) and chicken katsu use a thicker, crunchier crumb.

Preparation often involves seasoning the meat, then dredging in flour, dipping in beaten egg, and coating with breadcrumbs or panko. Some versions add grated cheese or herbs to the breading, and double breading with a second egg and crumb layer increases crust or moisture retention. The breading can be seasoned and the meat is then pan-fried in oil or butter, shallow-fried, or deep-fried until the crust is golden and the meat is cooked through; it can also be baked for a lighter result.

Common accompaniments vary by region but may include lemon wedges, sauces such as marinara or tonkatsu sauce, and side dishes like potatoes, rice, or vegetables. The term “breaded cutlet” thus covers a family of dish concepts centered on a meat cutlet encrusted with breadcrumbs and cooked hot to develop a crisp crust.