cutlets

Cutlet is a slice of meat, typically pounded thin and seasoned, that is prepared by breading and frying, though many variants are pan-fried or baked without breading. The term encompasses a broad range of preparations found in many cuisines, using different meats, coatings, and cooking methods. Common meats include veal, pork, chicken, and beef, but fish cutlets and vegetarian versions made from mashed vegetables, potatoes, or legumes are also found.

Preparation commonly involves tenderizing the meat, then coating in flour, dipping in beaten eggs, and applying breadcrumbs before frying in oil or butter. Variations may use cornmeal or panko for a crisper crust. Some recipes skip breading and instead pan-fry or grill the cutlet, while others bake it as a lighter alternative.

Regional variations are widespread. Wiener Schnitzel is a famous breaded cutlet from Austria, traditionally made with veal. In Japan, tonkatsu refers to a breaded pork cutlet that is deep-fried and often served with sauce. Italy has cotoletta alla milanese, another breaded cutlet that emphasizes a delicate, crisp crust. In many countries, chicken cutlets are a staple in home cooking and restaurant menus, sometimes served with lemon, tomato sauce, or creamy gravies.

Culinary uses vary with freshness, thickness, and cooking fat, but cutlets are typically served with side dishes such as potatoes, rice, vegetables, or salad. The concept has a long history in European cuisine and has been adapted worldwide with numerous regional styles.