Breaded cutlet

Breaded Cutlet

A Breaded Cutlet is a dish made from a thin slice of meat, usually pork, chicken, or veal, that is coated in breadcrumbs and then fried. The dish is popular in many different cuisines around the world, with variations including the Italian Cotoletta, the Austrian Wiener Schnitzel, and the Japanese Tonkatsu.

History

The origins of the breaded cutlet are unclear, but it is believed to have been first prepared in Italy during the 19th century. The dish quickly spread throughout Europe and eventually to other parts of the world, where it was adapted to local tastes and ingredients.

Preparation

To prepare a breaded cutlet, the meat is first pounded thin to ensure even cooking. It is then seasoned, coated in flour, dipped in beaten egg, and finally coated in breadcrumbs. The cutlet is then fried until golden brown. It can be served with a variety of sides, including potatoes, salad, or rice.

Variations

There are many variations of the breaded cutlet, each with its own unique twist. The Italian Cotoletta is typically made with veal and is often served with a lemon wedge. The Austrian Wiener Schnitzel is also made with veal, but is traditionally served with a side of potatoes and cranberry sauce. The Japanese Tonkatsu is made with pork and is served with a sweet and tangy sauce, along with a side of rice and pickled vegetables.

See Also

• Fried Chicken
• Fish and Chips
• Milanesa

References

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  Tonkatsu by ayustety in Tokyo
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  Milanesa
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  Kotleta
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  Pozharskaya kotleta
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  Kotleta
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  Chicken Kiev
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  Wiener Schnitzel
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  Tonkatsu set by zezebono in Sapporo, Hokkaido
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