Cutlet
Cutlet, originating from the French term côtelette and côte (meaning "rib"), is a culinary dish primarily consisting of a thin slice of meat that can be from various sources like veal, pork, or mutton. Over time, the term has come to represent not only the meat slice itself but also various dishes prepared using fried or breaded cutlets.
Overview[edit]
Cutlets are versatile dishes that have been incorporated into various global cuisines, each bringing its unique preparation method and flavor profile.
Types of Cutlets[edit]
- Meat Cutlets: Traditionally, a thin slice taken from the leg or ribs of animals like veal, pork, or mutton.
- Breaded Cutlets: These are slices of meat (or sometimes vegetables) that are coated in breadcrumbs and then fried.
- Croquette Cutlets: These are typically made from minced meat or mashed potatoes, shaped into small patties or cylinders, breaded, and fried.
- Fish Fillet Cutlets: Thin slices of fish, usually breaded and fried.
- Vegetable Cutlets: Prepared using a mixture of different vegetables, often mashed, seasoned, breaded, and fried.
Cutlets Around the World[edit]
Different cultures have embraced the concept of the cutlet, adapting it to their culinary traditions.
- cotoletta: An Italian variation, typically a breaded veal cutlet.
- Kotelett: Found in German-speaking countries, this refers primarily to pork cutlets.
- kotlet or kotleta: Common in Eastern European cuisines, this can refer to both meat and vegetable cutlet preparations.
- Tonkatsu: A Japanese breaded pork cutlet.
- Schnitzel: A popular dish in Austria and other parts of Central Europe, typically made from pork, chicken, mutton, beef, or turkey.
- Chicken Kiev: A dish from Ukraine, consisting of a breaded chicken cutlet stuffed with butter and herbs.
Nutritional Information[edit]
The nutritional value of cutlets varies based on the ingredients and cooking method. Typically, frying increases the fat content. A basic meat cutlet (100g) can contain:
- Calories: 215
- Protein: 25g
- Total Fat: 12g
- Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
It's essential to note that these values can vary widely based on the specific recipe, additional ingredients, and cooking method.
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Esukaroppu ("escalope")
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Ton-katsu (pork cutlet)
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Polish Kotlet z Kury 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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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)
