Cutlet
Encyclopedia
Cutlet refers to:
American cuisine
In American cuisine a cutlet is most famously made using chicken. The cutlet is usually run through flour, egg and bread crumbs, then fried in a pan with some oil. Cutlets are used in several different meals.
The credited creator of the modern American chicken cutlet is thought to be Michael Santaniello
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".
Indian cuisine
In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon
, coriander
(cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee
or vegetable oil.
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 dominantly vegetarian Indian population.
This international Indian favorite appetizer is prepared by mixing mashed potatoes, chopped onions, finely diced green chilies, and coriander
(cilantro) adding pepper and salt to taste. After the ingredients are combined, dip both sides of the cutlet in eggwash, dunk the eggwashed cutlet in breadcrumbs, and then, lightly shallow fry the cutlet in hot oil.
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 Wienerschnitzel (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
, in a Western cuisine restaurant in the fashionable Ginza
district of Tokyo
. The Japanese pronunciation of cutlet is katsuretsu.
In Japanese cuisine
, katsuretsu or shorter katsu is actually the name for a Japanese version of the Wiener schnitzel
, a breaded cutlet. Dishes with katsu include tonkatsu
and katsudon
.
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.
Russian cuisine
In modern Russian, the word "kotleta" refers almost exclusively to pan-fried minced meat croquettes. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. When in a hurry, a "cutlet" can be eaten between bread slices like a hamburger, but this fast meal is rarely served in restaurants. At homes, it is most often served with pan-fried potatoes, mashed potatoes, pasta, etc.
The other Russian version of cutlet, called "отбивная котлета" (in Russian), 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 dough or breadcrumbs. Today, this dish is simply called "otbivnaya", with the word "kotleta" reserved for minced meat patties.
Chicken Kiev
in Russian cuisine is called "котлета по-киевски" which means "Kiev-style cutlet".
Iranian cuisine
In Iran, cutlet (Persian
: کتلت) consists of a mix of ground beef, mashed potatoes and onions fried in a pan and is very popular dish amongst middleclass families.
- a thin slice of meatMeatMeat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
from the leg or ribs of vealVealVeal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
, porkPorkPork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
, or mutton (also known in various languages as a cotoletta orKotelett) - a friedFryingFrying is the cooking of food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g...
cutlet - a croquetteCroquetteA croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat , shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in...
made of minced meatGround meatGround meat is meat finely chopped by a meat grinder or a chopping knife. It is called minced meat or more usually mince outside North America.... - a kind of fish filletFillet (cut)A fillet is a cut or slice of boneless meat or fish.- Meat :In the case of beef, in the USA, the term most often refers to beef tenderloin, especially filet mignon.- Chicken :...
- various preparations using fried cutlets or croquettes
American cuisineCuisine of the United StatesAmerican cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
In American cuisine a cutlet is most famously made using chicken. The cutlet is usually run through flour, egg and bread crumbs, then fried in a pan with some oil. Cutlets are used in several different meals.The credited creator of the modern American chicken cutlet is thought to be Michael Santaniello
British cuisineBritish cuisineEnglish cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...
In British cuisine a cutlet is usually unbreaded and can also be called a chopMeat chop
A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though...
.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".
Indian cuisineIndian cuisineIndian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamonCinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
(cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
or vegetable oil.
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 dominantly vegetarian Indian population.
This international Indian favorite appetizer is prepared by mixing mashed potatoes, chopped onions, finely diced green chilies, and coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
(cilantro) adding pepper and salt to taste. After the ingredients are combined, dip both sides of the cutlet in eggwash, dunk the eggwashed cutlet in breadcrumbs, and then, lightly shallow fry the cutlet in hot oil.
Italian cuisineItalian cuisineItalian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...
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 Wienerschnitzel (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 cuisineJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
The cutlet was introduced to Japan during the Meiji periodMeiji period
The , also known as the Meiji era, is a Japanese era which extended from September 1868 through July 1912. This period represents the first half of the Empire of Japan.- Meiji Restoration and the emperor :...
, in a Western cuisine restaurant in the fashionable Ginza
Ginza
is a district of Chūō, Tokyo, located south of Yaesu and Kyōbashi, west of Tsukiji, east of Yūrakuchō and Uchisaiwaichō, and north of Shinbashi.It is known as an upscale area of Tokyo with numerous department stores, boutiques, restaurants and coffeehouses. Ginza is recognized as one of the most...
district of Tokyo
Tokyo
, ; officially , is one of the 47 prefectures of Japan. Tokyo is the capital of Japan, the center of the Greater Tokyo Area, and the largest metropolitan area of Japan. It is the seat of the Japanese government and the Imperial Palace, and the home of the Japanese Imperial Family...
. The Japanese pronunciation of cutlet is katsuretsu.
In Japanese cuisine
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
, katsuretsu or shorter katsu is actually the name for a Japanese version of the Wiener schnitzel
Wiener schnitzel
Schnitzel is a traditional Austrian dish made with boneless meat thinned with a mallet , coated in bread crumbs and fried. It is a popular part of Viennese, Austrian cuisine and German Cuisine...
, a breaded cutlet. Dishes with katsu include tonkatsu
Tonkatsu
Tonkatsu , invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup...
and katsudon
Katsudon
A katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Variations include sauce katsudon , demi katsudon , shio katsudon , shōyu-dare katsudon , and miso katsudon A katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a...
.
Australian cuisineAustralian cuisineAustralian cuisine refers to the cuisine of the Commonwealth of Australia and its preceding indigenous and colonial societies. Indigenous Australians have occupied the lands of Australia for some 40,000-60,000 years, during which time they developed a unique hunter gatherer diet, known as "bush...
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. Russian cuisineRussian cuisineRussian cuisine is diverse, as Russia is the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of...
In modern Russian, the word "kotleta" refers almost exclusively to pan-fried minced meat croquettes. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. When in a hurry, a "cutlet" can be eaten between bread slices like a hamburger, but this fast meal is rarely served in restaurants. At homes, it is most often served with pan-fried potatoes, mashed potatoes, pasta, etc.The other Russian version of cutlet, called "отбивная котлета" (in Russian), 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 dough or breadcrumbs. Today, this dish is simply called "otbivnaya", with the word "kotleta" reserved for minced meat patties.
Chicken Kiev
Chicken Kiev
Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.-Etymology:...
in Russian cuisine is called "котлета по-киевски" which means "Kiev-style cutlet".
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 such as can also be known as 'cutlet' in Hong Kong. It is usually served alongside rice or spaghetti noodles. Iranian cuisineIranian cuisineIranian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region.It includes a wide variety of foods ranging from chelo kabab , khoresht Iranian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to...
In Iran, cutlet (PersianPersian language
Persian is an Iranian language within the Indo-Iranian branch of the Indo-European languages. It is primarily spoken in Iran, Afghanistan, Tajikistan and countries which historically came under Persian influence...
: کتلت) consists of a mix of ground beef, mashed potatoes and onions fried in a pan and is very popular dish amongst middleclass families.