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Cutlet

Cutlet (from French côtelette, côte ("rib")) refers to:

1. a rib of calf, pork, mutton, lamb (côtelette, Kotelett, cotoletta, etc..)
2. a small cut of meat of calf, mutton, lamb
3. fried cutlet
4. croquette made of minced meat
5. various preparations using fried cutlets or croquettes

Indian cuisine

In Indian cuisine, a cutlet specifically refers to cooked meat (beef, mutton, pork, fish and chicken) that is sandwiched between two layers of baked/boiled potato. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. The potato is boiled, mashed and mixed with finely cut green chillies and coriander and salt. This is then dipped in an egg mix and fry in ghee.

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. The lamb cutlet is a staple of Australian children's cuisine.

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Contents

• Indian cuisine
• Japanese cuisine
• Australian cuisine