(derived from French côtelette
")) refers to:
- a thin slice of meat from the leg or ribs of veal, pork or mutton (also known in various languages as a côtelette, Kotelett, or cotoletta.)
- a fried cutlet
- a croquette made of minced meat
- various preparations using fried cutlets or croquettes
In Indian cuisine, a cutlet specifically refers to cooked meat (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
(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 then in breadcrumbs, and fried in ghee
. The vegetarian version has no meat in it. Instead the filling is a combination of the mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.
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.
Australians eat lamb cutlets battered with egg yolk and breadcrumbs. The lamb cutlet is a staple of Australian children's cuisine.
The Russian version of cutlet is called "отбивная котлета" (in Russian) meaning "chopped cutlet". The simplest Russian chopped cutlet is a fried thin slice of meat, covered with dough or breadcrumbs, usually pork or beef.
The Russians also have a "cutlet" (not "chopped") which is a totally different product and is closer to hamburger or kebab. Russian "cutlet" usually consists of minced meat, bread (for softer, airier texture), onions, greens and spices. It is fried and served with potatoes, grits or vegetables. When in hurry, a "cutlet" can be consumed sandwiched between bread slices like hamburger, but this fast meal is rarely served in restaurants.
Chicken Kiev in Russian cuisine called as "котлета по-киевски" which means "Kievan cutlet".
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 food, largely American. 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 such as can also be known as 'cutlet' in Hong Kong. It is usually served alongside rice or spaghetti noodles.