Cutlet facts for kids

A cutlet is a popular food that can mean a few different things! It usually refers to a thin slice of meat. The word "cutlet" comes from the French word côtelette, meaning "small rib."

Here are some ways people use the word cutlet:

• A thin slice of meat, often from the leg or ribs of lamb, veal (calf meat), pork, or chicken.
• A dish made from such a slice, often covered in breadcrumbs and fried. You might hear it called a cotoletta or schnitzel in other countries.
• A small, flat patty made from ground meat.
• A slice of fish cut across its body, like a fish steak.
• A shrimp or prawn with its head and outer shell removed.
• A mix of mashed vegetables, often potatoes, fried with bread.

What is a Cutlet?

A cutlet is a tasty dish enjoyed all over the world. It's usually a thin piece of meat or a patty that's often breaded and fried. Think of it like a flattened, crispy piece of chicken or pork!

History of Cutlets

Cutlets first became popular in France. They were a type of croquette (a small, fried roll of food) shaped like a tiny rib. Sometimes, cooks would even add a piece of fried bread or pasta to look like a bone! French cooking was very popular, so the idea of cutlets spread across Europe.

Cutlets in North America

In the United States and Canada, "cutlets" mostly meant veal (calf meat) until the early 1900s. Then, pork cutlets became common. More recently, chicken cutlets have also become very popular. These are usually coated in flour, egg, and breadcrumbs, then fried in a pan.

Australian Cutlets

In Australia, people enjoy lamb cutlets, which are often covered in egg yolk and breadcrumbs. Chicken cutlets are also very popular, but they are usually called "chicken schnitzel." Both lamb cutlets and chicken schnitzel are common meals for children in Australia. Many Australians with Italian family backgrounds use the word "cutlet" instead of "schnitzel," especially for veal or chicken.

British Cutlets

In Britain, a cutlet is usually not breaded. It can also be called a "chop." If you're talking about beef, several pieces together might be called a "rib of beef." Lamb ribs are called a "rack," or "rack of lamb." Sometimes, lamb racks are tied into a circle before cooking, making a "crown of lamb."

French Cutlets

In France, cutlets can be made from many different ingredients like poultry, game, fish, or shellfish. These ingredients are mixed with a special forcemeat (a mixture of ground meat) and a little sauce. French cutlets are usually coated in egg and breadcrumbs. They are then shallow-fried in butter until they are golden brown, not deep-fried.

Hong Kong Cutlets

Cutlets came to Hong Kong during the time it was a British colony. They are seen as "Western cuisine." People in Hong Kong often eat battered and deep-fried veal, pork, or chicken cutlets for lunch. Seafood like shrimp or scallops, when battered and deep-fried, can also be called "cutlets." They are usually served with rice or spaghetti noodles.

Indian Cutlets

Indian Cutlet

In India, a cutlet usually means mashed vegetables (like potato, carrot, or beans) or cooked meat (mutton, chicken, or fish) that is fried. The meat is cooked with spices such as onion, cardamom, cloves, cinnamon, coriander, green chilies, lemon, and salt. This mixture is then dipped in an egg mix or corn starch, then in breadcrumbs, and fried in ghee (clarified butter) or vegetable oil. Chicken and mutton cutlets are very popular snacks, especially in eastern India, like in Kolkata.

There's also a vegetarian version without meat. It's made from mashed potatoes, onion, green chilies, spices, and salt, cooked together. This version is popular with people who don't eat meat. Indian cutlets are traditionally deep-fried.

Iranian Cutlets

Iranian cutlets

In Iran, a cutlet (called kotlet in Persian) is a popular dish that looks a bit like a thin hamburger. It's made from a mix of ground beef or pea flour, mashed or grated potatoes, eggs, onions, spices, and breadcrumbs, then fried.

Italian Cutlets

The cutlet, called cotoletta, is very popular in Italy and comes in many forms. The most famous is the Milanese cutlet (cotoletta alla milanese). This is a veal cutlet covered in breadcrumbs and fried in butter. It's different from a Wiener schnitzel because the Milanese cutlet usually includes the bone, while the Wiener schnitzel does not. People still debate whether the Milanese cutlet or the Wiener schnitzel came first!

Japanese Cutlets

Cutlets arrived in Japan during the Meiji period (1868-1912) at a Western restaurant in Tokyo. The Japanese pronunciation of cutlet is katsuretsu, or simply katsu.

In Japanese cuisine, katsu is a Japanese version of the Wiener schnitzel, which is a breaded cutlet. Famous Japanese dishes with katsu include tonkatsu (pork cutlet) and katsudon (a bowl of rice with a fried cutlet, egg, and other ingredients).

Polish Cutlets

The Polish pork cutlet, called kotlet schabowy, is a pork chop covered with breadcrumbs. It's often served with mashed potatoes, home fries, fried mushrooms, cooked vegetables (like cabbage), or salads. Kotlet z kurczaka is a chicken cutlet covered with breadcrumbs. Kotlet z indyka is a turkey cutlet also covered with breadcrumbs.

Cutlets in Russia, Ukraine, and Former Soviet Countries

In modern Russia, the word kotleta (котлета) mostly means a pan-fried patty made from minced meat. Recipes often include bread soaked in milk, onions, garlic, and herbs. Sometimes, a "cutlet" might be eaten between bread slices like a hamburger, but it's usually served with fried potatoes, mashed potatoes, or pasta.

In the mid-1900s, pre-made ground meat cutlets became available in the Soviet Union. These were cheap pork or beef patties, similar to American burgers.

In Ukrainian cuisine, a type of cutlet called sichenyk (січеник) is made from minced meat or fish and vegetables, covered with breadcrumbs.

A special Russian kotleta is the Pozharsky cutlet. It's a fancy minced poultry cutlet covered with breadcrumbs or small croutons. Butter is added to the minced meat, making it extra juicy and tender.

Another Russian cutlet is the otbivnaya kotleta (отбивная котлета), meaning "beaten cutlet." This is a fried slice of meat, usually pork or beef, that is flattened with a hammer or knife handle. It's then covered with beaten eggs, dough, or breadcrumbs. This dish is similar to escalopes or schnitzel. Today, it's often just called otbivnaya.

Chicken Kiev is called kotleta po-kievski (котлета по-киевски) in Russian, which means "Kiev-style cutlet."

Sri Lankan Cutlets

In Sri Lankan cuisine, cutlets almost always mean fish (usually tuna or mackerel) and potato croquettes. The fish and potatoes are mixed with spices, green chilies, and onions. This mixture is then dipped in a batter made of flour and eggs, covered in breadcrumbs, and fried.

Images for kids

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  Katsukarē (cutlet curry rice)

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  Esukaroppu ("escalope")

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  Ton-katsu (pork cutlet)

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  Polish Kotlet z kurczaka Breaded chicken cutlet with cabbage salad.

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  One of typical ways of serving kotlet schabowy pork cutlet on a plate with home fries.

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  Kotlet z indyka turkey cutlet with spring onion mash potato, cucumber and radish salad.

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  Two minced pork and one chicken kotleta

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  Pozharskaya kotleta served with mashed potatoes and a mushroom sauce

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  Otbivnaya kotleta

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  Kotleta po-kievski (chicken Kiev)

See also

In Spanish: Chuleta para niños