Meat cutlet

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The bone was simulated by meat cutlet piece of fried bread or pasta. The recipe became popular in all Europe due to the influence of French cuisine.

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.

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. 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. These cutlets should be egg and crumbed and they should be shallow fried and coloured in clarified butter instead of being deep fried. 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. 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 vegetarian Indian population. This should not be confused with grilled patties such as Aloo Tikki. Italian cuisine in many different variations. The cutlet was introduced to Japan during the Meiji period, in a Western cuisine restaurant in the fashionable Ginza district of Tokyo.