Ukrainian cutlets

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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.