In cuisine, cutlet (derived from French ''côtelette'', ''côte'', "

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

") refers to: # a thin slice of

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

from the leg or ribs of

mutton Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...

veal Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy b ...

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, or chicken # a dish made of such slice, often

breaded Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...

(also known in various languages as a ''

cotoletta ''Cotoletta'' () is an Italian form of breaded cutlet made from veal. Italy Lombardy '' Cotoletta alla milanese'' (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It ...

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

croquette A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick b� ...

or cutlet-shaped

patty A patty is a flattened, usually round, serving of ground meat or legumes, grains, vegetables, or meat alternatives. Common ground meat used include beef, bison, elk, turkey, chicken, ostrich, and salmon. Patties are found in multiple cuisine ...

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 cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also ...

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

potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

) fried with

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

American and Canadian cuisines

A tray of Italian-American style chicken cutlets

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. 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. Another kind of cutlet is the ''Côtelette Menon'' or ''Côtelette révolution'' which is a veal cutlet covered in bread crumbs and fried in butter.

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 (potatoes, carrots, beans) or cooked meat (mutton, chicken, pork 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, biscuits, b ...

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

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

corn starch Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the seed, kernel. Corn starch is a common food ingredient, often used to thick ...

and then in

bread crumbs Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cut ...

(also see

breaded cutlet Breaded cutlet or braised 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'' in Italy, '' escalope'' ...

), and fried in

ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

or vegetable oil. Chicken and mutton cutlets are popular snacks in the eastern part of India, especially in

Kolkata Kolkata, also known as Calcutta ( its official name until 2001), is the capital and largest city of the Indian state of West Bengal. It lies on the eastern bank of the Hooghly River, west of the border with Bangladesh. It is the primary ...

. The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt. 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: کُتلت), ( Shirazi Persian: کاتلت) is a popular hamburger-like thin layered mixture of fried ground beef or lamb or sometimes chicken, mashed or grated potatoes, eggs, onions, spices, shaped like a flower leaf, with a thin layer of wheat flour for coating; which is deep fried, usually served with tomato, onion, parsley and bread.

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), which is a different cut of meat; the Milanese cutlet cut includes the bone, whereas the ''Wiener schnitzel'' does not. The dish has a French origin and was brought to Milan during the

Napoleonic wars {{Infobox military conflict , conflict = Napoleonic Wars , partof = the French Revolutionary and Napoleonic Wars , image = Napoleonic Wars (revision).jpg , caption = Left to right, top to bottom:Battl ...

Japanese cuisine

The cutlet was introduced to Japan during the late 19th century. 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 language, Japanese: ) is based on rice with m ...

, or shorter is actually a breaded cutlet. Dishes with include (pork), (simmered with beaten egg and poured over a bowl of rice) and ''katsu'' curry. Image:Katsukare-.jpg, ''

Katsukarē Katsu curry () is a Japanese dish consisting of (pork cutlet) served with Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually precut into strips, eliminating the need fo ...

'' (cutlet

curry Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internatio ...

rice) Image:Tonkatsu by luckypines.jpg, ''Tonkatsu'' (pork cutlet) Image:Escalope2.jpg, Nemuro-style ''esukaroppu'' ("

escalope An escalope ( , , ), also scallop in the US (not to be confused with the shellfish), 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. ...

") — ''tonkatsu'' with

demi-glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditi ...

Polish cuisine

The Polish pork cutlet, kotlet schabowy, is a pork chop coated with breadcrumbs. Kotlet schabowy can be served with

mashed potatoes Mashed potato or mashed potatoes (American English, American, Canadian English, Canadian, and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butt ...

, home fries, fried mushrooms, cooked vegetables (

cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...

), with

salads A salad is a Dish (food), dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called ''salad dressings'', which exist in a variety of ...

or with

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

. ''Kotlet z kurczaka'' is a

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

cutlet coated with

breadcrumbs Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...

. ''Kotlet z indyka'' is a

turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...

cutlet coated with

breadcrumbs Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...

. File:Pierś z kurczaka panierowana.jpg, Polish ''kotlet z kurczaka'' breaded

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

cutlet: on a plate with home fries. File:Kotlet.jpg, ''Kotlet z indyka''

cutlet with spring onion mashed potato,

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

Anastas Mikoyan Anastas Ivanovich Mikoyan (; , ; ; – 21 October 1978) was a Soviet statesman, diplomat, and Bolshevik revolutionary who served as the Chairman of the Presidium of the Supreme Soviet, the head of state of the Soviet Union. As a member of th ...

, who served as a minister of the food industry from 1934 to 1938 he 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'' () 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 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,

schnitzel 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 as foo ...

, Polish, or American cutlets. Today, this dish is simply called ''otbivnaya'', with the word ''kotleta'' reserved for minced meat patties. Chicken Kiev is called ''kotleta po-kyivski'' () in Ukrainian and similarly ''kotleta po-kievski'' () in Russian, 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 (: tunas or 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 bul ...

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. 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