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Meat in breading or batter
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
Breaded_cutlet
Food (often sliced meat)
of such slice, often breaded (also known in various languages as a cotoletta, Kotellet, kotlet or kotleta) a croquette or cutlet-shaped patty made of
Cutlet
Russian dish of breaded ground meat
Pozharsky cutlet (Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded ground
Pozharsky_cutlet
Breaded, fried flat piece of meat
"ilbonsik"(일본식; Japanese-style). Wiener schnitzel, a very thin, breaded and pan-fried cutlet made from veal, is one of the best-known specialities of Viennese
Schnitzel
Chicken dish associated with Russian and Ukrainian cuisines
Pozharsky cutlet in the first half of the 19th century. The Pozharsky cutlets are breaded ground chicken patties for which butter is added to minced meat.
Chicken_Kiev
Viennese meat dish, breaded veal cutlet
, lit. "Viennese cutlet"), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the
Wiener_schnitzel
Italian-American dish
using fried eggplant slices and tomato sauce, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in Italy. Chicken parmesan
Chicken_parmesan
Japanese dish of deep-fried pork
beef and chicken is referred to as katsu (cutlet). Katsu and furai differ from tempura, which is not breaded but battered and typically fried in sesame
Tonkatsu
Residue of dried bread
purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry
Breadcrumbs
Type of sandwich originating in the US
tenderloin sandwich, also known as a breaded pork tenderloin sandwich (BPT), contains a breaded and fried cutlet similar to Wiener schnitzel and is popular
Pork_tenderloin_sandwich
Serbian breaded cutlet
(English: Karađorđe's schnitzel, Serbian: Карађорђева шницла) is a breaded cutlet dish named after the Serbian revolutionary Karađorđe. The dish consists
Karađorđeva_šnicla
Italian word for a breaded veal cutlet
Italian form of breaded cutlet made from veal. Cotoletta alla milanese (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener
Cotoletta
Meat and cheese dish
consists of a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese, rolled, then breaded and pan-fried
Cordon_bleu_(dish)
Argentine originated South American breaded cutlet dish
Milanesa (Spanish for "Milanese") is a form of breaded cutlet that is mainly associated with the Southern Cone and the Río de la Plata region. Although
Milanesa
Korean pork dish
which translates to "light Western-style pork cutlet". It consists of a breaded, deep-fried pork cutlet. Typically it is served with sauce poured over
Dongaseu
Culinary traditions of Poland
[pʲɛˈrɔɡʲi] , kiełbasa, kotlet schabowy [ˈkɔtlɛt sxaˈbɔvɨ] (pork loin breaded cutlet), gołąbki [ɡɔˈwɔ̃pkʲi] (stuffed cabbage leaves), zrazy [ˈzrazɨ] (roulade)
Polish_cuisine
Index of articles associated with the same name
Pork cutlet may refer to: Tonkatsu, a Japanese breaded pork cutlet Dongaseu, a Korean breaded pork cutlet Kotlet schabowy, a Polish breaded pork cutlet pork
Pork_cutlet
Japanese fried chicken dish
chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish served
Chicken_katsu
American breaded cutlet dish
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube
Chicken-fried_steak
Italian dish in Milanese Lombard cuisine
(veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet
Veal_Milanese
Lyonnais dish made from beef tripe
their uniforms during fortification and trench work; the rectangular, breaded slab of tripe was said to resemble these aprons. The renaming dates to
Tablier_de_sapeur
Italian meat dish
-eːse]; Bolognese: cutulàtta a la bulgnaiṡa) is a variety of cotoletta (veal cutlet preparation) from the city of Bologna, Italy. It is also known as petroniana
Cotoletta_alla_bolognese
snack made from fried chickpea flour Breaded cutlet – Meat in breading or batter Menchi-katsu – Japanese breaded and deep-fried ground meat patty Buñuelo –
List_of_deep-fried_foods
Japanese sandwich
(Japanese: カツサンド or かつサンド; lit. 'cutlet sandwich') is a Japanese sandwich which is made from Japanese-style cutlet (mainly tonkatsu) between slices of
Katsu-sando
English take-away dish
in the Teesside area as well as Northern England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually
Parmo
Polish variety of breaded pork cutlet
(Polish pronunciation: [ˈkɔtlɛt sxaˈbɔvɨ] ) is a Polish variety of a breaded cutlet of pork coated with breadcrumbs. It is similar to Viennese schnitzel
Kotlet_schabowy
Veal dish from Asturias, Spain
Cordon bleu (dish) Karađorđeva šnicla Dishes à la Maréchale Chicken Kiev Breaded cutlet Schnitzel List of stuffed dishes Simonis, Damien (15 September 2010)
Cachopo_(dish)
German sliced meat dish
either roasted or grilled, but in some cases they are also served breaded (cf. breaded cutlet). The part where the koteletts are taken from reaches from the
Kotelett
seasoned beef and onion Katsudon (カツ丼): Donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon) Oyakodon (親子丼): Donburi
List_of_Japanese_dishes
Japanese pork and rice curry dish
tonkatsu (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
Katsu_curry
German veal or pork cutlet dish
veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst
Jägerschnitzel
Culinary traditions of Romania
Șnițel - a chicken, pork, veal, or beef breaded cutlet (a variety of Viennese schnitzel) Cordon bleu șnițel - breaded pork tenderloin stuffed with ham and
Romanian_cuisine
Cordon bleu – Meat and cheese dish Cotoletta – is an Italian word for a breaded cutlet of veal Hortobágyi palacsinta – a savory Hungarian pancake, filled with
List_of_veal_dishes
Japanese breaded and deep-fried ground meat patty
Menchi-katsu (メンチカツ) is a Japanese breaded and deep-fried ground meat patty: a fried meat cake. The meat is usually ground beef, pork, or a mixture of
Menchi-katsu
Small breaded, deep-fried food
together by potato, then breaded and deep fried. A cutlet is like a chop, but skips the potato binding on its inside. A mutton cutlet is made of minced goat
Croquette
Topics referred to by the same term
tomato sauce Parmesan may refer to: Parmo, or Teesside Parmesan, a breaded cutlet dish originating in Middlesbrough Parmigiano (disambiguation) This disambiguation
Parmesan_(disambiguation)
Taiwanese street food
Taiwanese fried chicken cutlet (Chinese: 炸雞排 or 香雞排) is a common street food that was popularized in the 1990s in Taiwan and is often found in night markets
Taiwanese fried chicken cutlet
Taiwanese_fried_chicken_cutlet
displaying short descriptions with no spaces Chicken-fried steak – American breaded cutlet dish Delmonico steak – Preparation of beef popularized in New York City
List_of_steak_dishes
Cut of pork
the pork tenderloin sandwich, also called a tenderloin, made with a breaded cutlet. In the southern states, tenderloin is often served on a breakfast biscuit
Pork_tenderloin
Japanese-style curry dish
and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce
Japanese_curry
Town in North Yorkshire, England
Middlesbrough station. The parmo originated in Middlesbrough. It consists of a breaded cutlet of meat with cheese and white sauce toppings; it is widely available
Middlesbrough
American Chinese appetizer
Bitterballen Blooming onion Bolinho de chuva Bonda Boondi Bread pakora Breaded cutlet Buffalo wing Bugak Butter Cactus fries Calas Camote cue Carnival rose
Egg_roll
Cut of meat served as individual portion
lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually
Meat_chop
Food preparation method in French cuisine
while the latter are made of game, such as grouse, blackcock, etc. Breaded cutlet Cachopo Cordon bleu Karađorđeva šnicla French pronunciation: [a la maʁechal]
À_la_Maréchale
Japanese deep-fried and breaded food
to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of yōshoku known as katsu (cutlets). The
Furai
Filipino dish
frita, literally "fried meat" in Spanish), not to be confused with the breaded cutlet (milanesa), which is also called carne frita in the Philippines. It
Bistek
includes dog meat as its primary ingredient. Braciola Breaded cutlet – a dish made from coating a cutlet of meat with breading or batter and either frying
List_of_meat_dishes
Flat cut of meat
range of dishes that retain the name "steak": Chicken-fried steak – a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with
Steak
Serving of chopped ingredients formed into a disc
they are found in various European cuisines. Patties can be treated as a cutlet and eaten with a knife and fork in dishes like Salisbury steak, the German
Patty
Western-style cuisine of Shanghai, China
famous dishes of Haipai cuisine are luó sòng tāng, fried pork chops (breaded cutlet), and Shanghai salad (a variety of Olivier salad). Apart from the above-mentioned
Haipai_cuisine
Cooking technique
coating. The technique is particularly common with breaded foods, such as fried fish or chicken cutlets. There are several reasons for dredging food before
Dredging_(cooking)
Japanese snack
of Japanese snack food. In name and appearance it is similar to breaded pork cutlets, but instead of pork it contains shredded fish surimi. Many varieties
Big_Katsu
Cuisine of the Lombardy region
Other regional specialties include cotoletta alla milanese (a fried breaded cutlet of veal similar to Wiener schnitzel, but cooked "bone-in"), cassoeula
Lombard_cuisine
Indian street food
Bitterballen Blooming onion Bolinho de chuva Bonda Boondi Bread pakora Breaded cutlet Buffalo wing Bugak Butter Cactus fries Calas Camote cue Carnival rose
Panipuri
Finely chopped meat
patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak). It may be formed into
Ground_meat
Culinary traditions of Italy
Other regional specialties include cotoletta alla milanese (a fried breaded cutlet of veal similar to Wiener schnitzel, but cooked "bone-in"), cassoeula
Italian_cuisine
cutlet with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried with onions and butter Kotlet schabowy – pork breaded cutlet;
List_of_Polish_dishes
Culinary traditions of Milan, Italy
dishes include risotto alla milanese, flavored with saffron, the breaded veal cutlet known as cotoletta alla milanese, the braised veal shank dish ossobuco
Milanese_cuisine
featuring chicken and lemon Milanesa – Argentine originated South American breaded cutlet dish Moo goo gai pan – Americanized version of a Cantonese dish Orange
List_of_fried_chicken_dishes
Country in Central Europe
dumplings), kielbasa (sausage), bigos (hunter's stew), kotlet schabowy (breaded cutlet), gołąbki (cabbage rolls), barszcz (borscht), żurek (soured rye soup)
Poland
Type of meal that typically includes food items and a beverage
They often consist of a main (meat, e.g. grilled steak, hamburgers or breaded cutlets; seafood, e.g. fried calamari or grilled squid; fish, battered or grilled;
Combination_meal
Culinary traditions of Serbia
šnicla/Бечка шницла) Breaded cutlet of veal or pork fried in pan. Karadjordje's steak (Karađorđeva šnicla/Карађорђева шницла) A breaded rolled steak stuffed
Serbian_cuisine
Sandwiches Saukerkas – a cheese produced in Liechtenstein Schnitzel – a breaded cutlet dish made with boneless meat thinned with a mallet. Smoked meats Torkarebl –
Liechtenstein_cuisine
Breaded deboned chicken meat pieces
food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked. Developed in the 1950s by finding
Chicken_nugget
ground orange fruit, orange peel, and walnuts) and milanesa (a veal breaded cutlet similar to the German Wienerschnitzel). Snacks include olímpicos (club
Culture_of_Uruguay
South Slavic ethnic group
mixture of spiced minced pork, beef and lamb meat), Karađorđeva šnicla (breaded cutlet dish of veal or pork steak, stuffed with kajmak), gibanica (an egg and
Serbs
Culinary traditions of Uruguay
supermarkets. Milanesa (from Italian cotoletta alla milanese) is a thin breaded cutlet that can be veal, chicken or fish. Breading consists of three successive
Uruguayan_cuisine
Pork dish
Tonkatsu, a Japanese food which consists of a breaded, deep-fried pork cutlet Kotlet schabowy, a Polish pork cutlet Mátrai Borzaska is a traditional Hungarian
Fried_pork
Retrieved October 30, 2015. Ruscitti, Titus (January 21, 2015). "The Best Breaded Pork Tenderloin Sandwiches in the Midwest" Archived November 6, 2015, at
List of regional dishes of the United States
List_of_regional_dishes_of_the_United_States
Features distinctive of Swiss Standard German that distinguish it from Standard German
Cordon bleu (breaded cutlet dish of traditionally veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan
Helvetism
(an egg and cheese pie made with filo dough), and Karađorđeva šnicla (breaded cutlet dish of veal or pork steak, stuffed with kajmak). National monument
National_symbols_of_Serbia
Eating species of cod globally
used throughout Europe and North America as raw material for high quality breaded and battered fish products. Portions cut from frozen Alaska pollock fillet
Alaska_pollock_as_food
American fast-food restaurant chain
German. The specific phrase Wiener Schnitzel denotes a "Viennese breaded veal cutlet", something the restaurant chain has served briefly as a limited
Wienerschnitzel
Type of sandwich
with a Japanese-style cutlet in between; while most commonly made with tonkatsu (pork cutlet), it may also be made with chicken cutlet. The hot chicken sandwich
Chicken_sandwich
Meat of young cattle
sauce. Veal parmigiana is a common Italian-American dish made with breaded veal cutlets. In addition to providing meat, the bones of calves are used to make
Veal
Japanese style of Western-influenced cooking
had come from the name of the Japanese wet snow Cutlet Tonkatsu Fried chicken (chicken katsu) Beef cutlet (beef katsu) Ham katsu Menchi katsu Turkish rice
Yōshoku
Poulet au fromage – French chicken and cheese dish Pozharsky cutlet – Russian dish of breaded ground meat Rendang ayam – Southeast Asian dish Roast chicken –
List_of_chicken_dishes
Japanese dish of battered, deep-fried fish or vegetables
Kushikatsu: a Japanese dish of breaded and deep-fried skewered meat and vegetables. Tonkatsu: Japanese breaded and deep-fried pork cutlet. Toriten: a Japanese fritter
Tempura
redirect targets Pain aux raisins – French viennoiserie Pozharsky cutlet – Russian dish of breaded ground meat Popcorn – Type of corn kernel which expands and
List_of_butter_dishes
Japanese restaurant in Portland, Oregon, U.S.
Kushikatsu Tanaka, which specializes in skewers (kushi) of bite-sized, breaded cutlets (katsu) served with a dipping sauce whose recipe has remained a well-guarded
Tanaka_(restaurant)
meat, served raw as an appetiser Cotoletta – Italian word for a breaded veal cutlet Hortobágyi palacsinta – Hungarian crêpes stuffed with meat Jellied
List_of_beef_dishes
Japanese meals based on a rice bowl
referred to as tanindon (他人丼). Katsudon (カツ丼) consists of breaded deep-fried pork cutlets (tonkatsu) and onion are simmered and binding by beaten egg
Donburi
U.S. dish of breaded and fried chicken meat
in Michigan". WSYM-TV. Retrieved April 26, 2019. Simon 2020, p. 102. "Breaded Chicken". Tyson.com. Retrieved 2022-04-25. Jawad, Yumna (8 December 2019)
Chicken_tenders
Fried fishcake originating from Kagoshima, Japan
Gansu (がんす) (local dish in Hiroshima) is a fry made of breaded ground whitefish and a kind of cutlet. In Korea, the term for satsuma-age is eomuk (어묵) or
Satsuma-age
City in Hokkaido, Japan
specialty of Nemuro is "escalope". This consists of tonkatsu (breaded deep-fried pork cutlets) over butter fried rice with a special demiglace sauce. Nemuro
Nemuro,_Hokkaido
Creamy dairy food similar to clotted cream
national meal. In Serbia, it is stuffed inside a chicken or other meat cutlet, breaded, and fried into a dish called Karađorđeva šnicla, similar to a stuffed
Kaymak
Broad name for many breads
eggs-filled torta Torta de milanesa, torta filled with a milanesa (breaded fried cutlet) Tortope, chicken sope-filled torta A few tortas have names whose
Torta
Type of meat cut
and potato scallop. Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump
Pork_chop
Fried minced or ground seafood
thick patties, breaded and pan-fried. Thus prepared, kotlety rybne are a fish version of the pork-based kotlety mielone ("ground cutlets"), which themselves
Fishcake
hatcho-miso (Nagoya and surrounding areas) Misokatsu [ja] – Tonkatsu (breaded pork cutlet) with a miso based sauce (Nagoya and surrounding areas) Kishimen [ja]
Japanese_regional_cuisine
Fried chicken dish with cream sauce
under the "European" or "British" section of the menu. It consists of a breaded, deep fried chicken breast served with a slice of bacon, a banana or pineapple
Chicken_Maryland
2005-11-17 Hamburger Steak Special Ingredient: Kokiran Eggs Tonkatsu (Breaded Pork Cutlet) Special Ingredient: Egg Oil Miyake (4-5) 28 2005-11-24 Kaki-Fry
List of Dotch Cooking Show episodes
List_of_Dotch_Cooking_Show_episodes
Certification mark for dry-cured hams
to butcher. Indeed, the charbonnée, which corresponds to the fillet and cutlet, was shared with friends and neighbors. Each other piece was then carefully
Jambon_sec_des_Ardennes
Species of fungus
eastern European countries this mushroom is usually prepared similarly to a cutlet. It is usually run through egg and breadcrumbs and then fried in a pan with
Macrolepiota_procera
Musical artist
would boast of his cooking skills, and when his wife asked for veal cutlets, he breaded the inner sole of a shoe. Fond of the grand gesture, Himber could
Richard_Himber
French chef (1810–1858)
club's menu in 2023, is côtelette d'agneau Réforme – lamb cutlets Reform – fried breaded lamb cutlets served with the piquant Reform sauce. His original recipe
Alexis_Soyer
Season of television series
onions, bacon, brown sugar, red wine vinegar and cayenne pepper) and hand-breaded deep-fried jalapeños, a drizzled of sweet barbecue sauce, served on a bed
Food_Paradise_season_12
Culinary traditions of Croatia
steaks stuffed with ham and cheese, breaded and fried) Šnicle (schnitzel) – breaded veal, pork or chicken cutlets Meso z tiblice – pork ham from Međimurje
Croatian_cuisine
American dish of spicy chicken wings
Buffalo. Beginning in 1961, he began serving uncut chicken wings that were breaded, deep fried, and served in his own special tomato-based Mumbo sauce at
Buffalo_wing
Dish of seasoned chicken pieces that are coated and fried
allowed to keep chickens, which didn't take up much space. They flour-breaded their pieces of plucked poultry, popped it with paprika and saturated it
Fried_chicken
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BREADED CUTLET
BREADED CUTLET
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BREADED CUTLET
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