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Pork Cutlet
Pork cutlet may refer to: * Tonkatsu, a Japanese breaded pork cutlet * Dongaseu, a Korean breaded pork cutlet * Kotlet schabowy, a Polish breaded pork cutlet See also * pork * cutlet Cutlet (derived from French ''côtelette'', ''côte'', " rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta ... {{Short pages monitor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 dishes such as ''katsukarē'' and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word ''cutlet.'' History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yōshoku — Japanese versions of European cuisine invented in the late 19th and early 20th centuries — and was cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongaseu
Dongaseu is a Korean dish which consists of a breaded, deep-fried pork cutlet. History The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style tonkatsu failed to gain popularity. became popular in the 1960s, with the spread of —light western food—restaurants. The dish, although called by the Japanese-derived name , followed Western pork cutlet recipes such as those of the Austrian —thinned by pounding before being breaded and deep-fried. It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. developed into two distinct varieties. In 1977, -style with thin meat became a popular menu in —drivers' restaurant, similar to transport café, for taxi drivers—with the addition of chili peppers and kimchi as an accompaniment. As restaurants nearly disappeared, this style of is now commonly served in drivers' restaurants and (snack restaurants). A second style of , with thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. Quote: "...jedna z najpopularniejszych potraw w całej byłej monarchii austro-węgierskiej, w wersji wieprzowej, jako kotlet schabowy - w całej Polsce. Pierwotna nazwa ''costelette alla milanese'', gdyż potrawa (smażona na maśle) pochodzi z Włoch. Zwrócił na nią uwagę w czasie kampanii włoskich dowódca wojsk austriackich w Lombardii i Wenecji sędziwy marszałek Radetzky." and North and South American Milanesa but made of loin (with the bone or without), or with pork chop. There's also the Polish variety of the chicken breast cutlet coated with breadcrumbs looking somewhat similar, or the turkey cutlet coated with breadcrumbs (''kotlet z indyka'' ) made the same way. The history of the Polish pork cutlet ''schabowy'' dates back to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
