Cutlet (derived from

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ...

''côtelette'', ''côte'', "

rib In vertebrate anatomy, ribs ( la, costae) are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the chest, enabling the lungs to expand and thus facilitate breathing by expanding the ch ...

") refers to: # a thin slice of meat from the leg or ribs of

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Ge ...

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

or chicken # a dish made of such slice, often

breaded Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicke ...

(also known in various languages as a ''

cotoletta Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countri ...

'', '' Kotelett'', ''kotlet'' or ''kotleta'') # a

croquette A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, ...

or cutlet-shaped

patty A patty or burger (in British English) is a flattened, usually round, serving of ground meat and/or legumes, grains, vegetables, or meat alternatives. Patties are found in multiple cuisines throughout the world. In British and American En ...

made of

ground meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...

# a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with

steak A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into pat ...

# a

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature ...

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

with its head and outer shell removed, leaving only the flesh and tail # a mash of vegetables (usually

potatoes The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United ...

) fried with bread

History

Cutlet were a typical starter in

cuisine, as a variation of Croquettes with a shape of small rib (''côtelette'' in French). The bone was simulated by a piece of fried bread or pasta. The recipe became popular in all Europe due to the influence of French cuisine.

American and Canadian cuisines

From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The cutlet is usually coated with flour, egg and bread crumbs, then fried in a pan with some oil.

Austrian cuisine

Australian cuisine

Australians eat lamb cutlets battered with egg yolk and breadcrumbs. Chicken cutlets are also very popular, but known as chicken schnitzel. Both lamb cutlets and chicken schnitzel are a staple of Australian children's cuisine. Amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet. Cutlets amongst this population are usually veal or chicken.

British cuisine

In British cuisine a cutlet is usually unbreaded and can also be called a

chop Chop, CHOP, Chops, or CHOPS may refer to: Art *Embouchure, in music, a synonym for chops (and later, more broadly, musical skill or ability) *CHOPS, an Asian-American hip hop producer, rapper and member of rap group Mountain Brothers * ''Chops'' ...

. If referring to beef, more than one piece together would be generally called a rib of beef or a rib joint, whilst lamb ribs are called a rack, or rack of lamb. Lamb racks can also be tied into a circular shape before cooking, with the ribs on the outside, giving a crown shape, leading to the name "crown of lamb".

French cuisine

In France, cutlets can be made with any of the Salpicons of poultry, game, fish and shellfish, mixed with the necessary amount of forcemeat in keeping with the main ingredient; the consistency should be adjusted with a little well-reduced sauce which should also be in keeping with the ingredients. These cutlets should be egg and crumbed and they should be shallow fried and coloured in clarified butter instead of being deep fried.

Hong Kong cuisine

In Hong Kong, the cutlet was introduced during the period of British colonial occupation along with other cooking influences. It is seen as "sai chaan" or Western cuisine. Veal, pork and chicken are battered and deep fried for lunch. Seafood such as shrimp or scallop that is battered or breaded and deep fried can also be known as 'cutlet' in Hong Kong. It is usually served alongside rice or spaghetti noodles.

Indian cuisine

In Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat (mutton, Chicken or fish) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves,

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, brea ...

coriander Coriander (;

(cilantro), green chillies, lemon and salt. This is then dipped in an egg mix or

Corn starch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soup ...

and then in

Bread crumbs Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicke ...

(also see

breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filet ...

), and fried in

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned fro ...

or vegetable oil. Mostly chicken and mutton cutlets are very popular snacks in the eastern part of India specially in

Kolkata Kolkata (, or , ; also known as Calcutta , List of renamed places in India#West Bengal, the official name until 2001) is the Capital city, capital of the Indian States and union territories of India, state of West Bengal, on the eastern ba ...

. The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. This should not be confused with grilled patties such as Aloo Tikki. A cutlet is traditionally deep-fried.

Iranian cuisine

In Iran, cutlet (

Persian Persian may refer to: * People and things from Iran, historically called ''Persia'' in the English language ** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples ** Persian language, an Iranian language of the ...

: کتلت) is a popular hamburger-like thin layered fried of mixture of ground beef Or pea flour, mashed or grated potatoes, eggs, onions, spices and bread crumbs.

Italian cuisine

The use of the cutlet (

) is quite widespread in Italian cuisine in many different variations. The most famous variant is the Milanese cutlet (''cotoletta alla milanese''), a veal cutlet covered in bread crumbs and fried in butter. It should not be mistaken for the ''Wiener schnitzel'' (which should be referred as a ''scaloppina alla viennese'', or as ''fettina impanata'' in Italian), because it's a different cut of meat; the Milanese cutlet cut includes the bone, whereas the Wienerschnitzel doesn't. It is disputed whether the ''cotoletta alla milanese'' originated the Wienerschnitzel, or vice versa.

Japanese cuisine

The cutlet was introduced to Japan during the

Meiji period The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912. The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization ...

, in a Western cuisine restaurant in the fashionable

Ginza Ginza ( ; ja, 銀座 ) is a district of Chūō, Tokyo, Chūō, Tokyo, located south of Yaesu and Kyōbashi, Tokyo, Kyōbashi, west of Tsukiji, east of Yūrakuchō and Uchisaiwaichō, and north of Shinbashi. It is a popular upscale shopping area ...

district of

Tokyo Tokyo (; ja, 東京, , ), officially the Tokyo Metropolis ( ja, 東京都, label=none, ), is the capital and List of cities in Japan, largest city of Japan. Formerly known as Edo, its metropolitan area () is the most populous in the world, ...

. The Japanese pronunciation of cutlet is ''katsuretsu''. In

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and ot ...

, ''katsuretsu'' or shorter ''katsu'' is actually the name for a Japanese version of the Wiener schnitzel, a breaded cutlet. Dishes with ''katsu'' include

tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other ...

and

katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words ''tonkatsu'' (for pork cutlet) and ''donburi'' (for ''rice bowl dish'') ...

. Image:Katsukare-.jpg, ''

Katsukarē Katsu curry ( ja, カツカレー, katsukarē) is a Japanese dish consisting of a pork cutlet () served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually ...

'' (cutlet

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in trad ...

rice) Image:Escalope2.jpg, ''Esukaroppu'' ("

escalope An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The m ...

") Image:Tonkatsu by luckypines.jpg, ''Ton-katsu'' (pork cutlet)

Polish cuisine

The Polish pork cutlet,

kotlet schabowy Kotlet schabowy () is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian CotolettaMieczysław Czuma, Leszek Mazan. ''Austriackie gadanie czyli encyklopedia galicyjska.'' 1998, page 465. ...

, is a

pork chop A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual port ...

coated with breadcrumbs. Kotlet schabowy can be served with

mashed potatoes Mashed potato or mashed potatoes ( American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as ...

home fries Home fries (US, Canada), house fries (US), American fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), bistro potatoes (southeastern US), or peasant potatoes are a type of basic potato dish made by pan- or skillet ...

fried mushrooms Fried mushrooms or battered mushrooms are a dish made by the frying or deep frying of edible mushrooms, sometimes after dipping them in batter. In the United States, United Kingdom and other countries, they are often served as an appetizer or sn ...

, cooked vegetables ( cabbage), with

salads A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

or with

coleslaw Coleslaw (from the Dutch term ''koolsla'' meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette ...

. ''Kotlet z kurczaka'' is a

chicken The chicken (''Gallus gallus domesticus'') is a domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...

cutlet coated with

breadcrumbs Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thick ...

. ''Kotlet z indyka'' is a

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

cutlet coated with

. File:Pierś z kurczaka panierowana.jpg, Polish ''Kotlet z kurczaka'' Breaded

cutlet with cabbage salad. File:Kotlet schabowy.jpg, One of typical ways of serving ''kotlet schabowy''

cutlet on a plate with

. File:Kotlet.jpg, ''Kotlet z indyka''

cutlet with spring onion

mash potato Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a ...

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.semi-processed ground meat cutlets were introduced in the USSR. Colloquially known as

Mikoyan cutlet Mikoyan cutlet (russian: микояновская котлета) was a Soviet semi-processed ground meat cutlet variety on the basis of American hamburger beef patty, nicknamed after Soviet politician Anastas Mikoyan. In 1964, ''The New York Time ...

s (named after Soviet politician

Anastas Mikoyan Anastas Ivanovich Mikoyan (; russian: Анаста́с Ива́нович Микоя́н; hy, Անաստաս Հովհաննեսի Միկոյան; 25 November 1895 – 21 October 1978) was an Armenian Communist revolutionary, Old Bolshevik an ...

, who served as a minister of food industry for a long time and was responsible for introducing a lot of industrial-made products into the Soviet food chain), these were cheap pork or beef cutlet-shaped patties which resembled American burgers. In Ukrainian cuisine, a variety called ''sichenyk'' ( uk, січеник) is made of minced meat or fish and vegetables and covered with bread crumbs. A particular form of the Russian ''kotleta'' known as

Pozharsky cutlet A Pozharsky cutlet (russian: пожарская котлета, ', plural: , '; also spelled ''Pojarski'') is a breaded ground chicken or veal patty that is typical of Russian cuisine.Павел Сюткин, Ольга Сюткина. ''Неп ...

is an elaborated version of minced poultry ''kotleta'' covered with breadcrumbs or small croutons. A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency. Another Russian version of a cutlet, called ''otbivnaya kotleta'' (), meaning "beaten cutlet", is a fried slice of meat, usually pork or beef, beaten flat with a tenderizing hammer or knife handle and covered with beaten eggs, dough or breadcrumbs. The recipe is similar to those of

escalopes An escalope is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender. The m ...

schnitzel A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutt ...

, Polish, or American cutlets. Today, this dish is simply called ''otbivnaya'', with the word ''kotleta'' reserved for minced meat patties.

Chicken Kiev Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from ...

is called ''kotleta po-kievski'' () in Russian and similarly ''kotleta po-kyivski'' () in Ukrainian, which means "Kiev-style cutlet". File:Kotleta.JPG, Two minced pork and one chicken ''kotleta'' File:Pozharskaya_kotleta.jpg, ''Pozharskaya kotleta'' served with mashed potatoes and a mushroom sauce File:Kotleta 013.jpg, ''Otbivnaya kotleta'' File:Chicken Kiev - Ukrainian East Village restaurant.jpg, ''Kotleta po-kievski'' (chicken Kiev)

Sri Lankan cuisine

Sri Lankan cuisine Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the count ...

cutlets almost always refer to fish (usually

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max le ...

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

) and potato

croquettes A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, ...

. Usually the fish and potatoes are mixed with spices, green chilies and onions and dipped in a batter made of flour and eggs before being crumbed and fried.

References

{{Meat, state=expanded Meat Cuts of meat World cuisine Types of food