cutlet

Imagine a tender piece of meat—often pork, veal, or chicken—pounded thin, sometimes coated in breadcrumbs, and cooked until golden brown. That’s a cutlet. It is a popular dish enjoyed across many cultures, often served with a squeeze of lemon or a flavorful sauce. You might find Wiener schnitzel (a famous Viennese cutlet) on a European restaurant menu, or a crispy chicken cutlet as part of Japanese katsu curry. In some countries, a “cutlet” can also mean a breaded, fried patty made from minced meat or mashed vegetables. While the name sounds like it comes from the English word “cut,” it actually traces back to the French word côtelette, meaning “little rib,” referring to the cut of meat originally used.

A cutlet isn’t just any piece of meat; it usually points to either a specific cut, a specific preparation, or both. Traditionally, it can refer to a thin slice of meat—often taken from the rib or loin—that is pounded with a mallet to tenderize the fibers and then often breaded before being pan-fried or deep-fried. Historically, “cutlet” often meant veal, but today you will frequently encounter pork cutlets (the star of schnitzel), chicken cutlets, and lamb cutlets.

In some contexts, especially in menu language, “cutlet” can also mean a small chop from the rib (often with a bone), such as lamb rib cutlets, which might be grilled or pan-seared rather than pounded thin.

The process of pounding the meat does more than just make it tender; it creates a larger surface area for seasonings and coatings to adhere to. While breadcrumbs are the most common coating, providing that signature crispy texture, other variations use flour, cornmeal, or even crushed nuts.

Cutlets are a global phenomenon. In Japanese cuisine, tonkatsu is a thick, deep-fried pork cutlet served with shredded cabbage and a tangy sauce. In contrast, in South Asian cuisine, particularly in India, a "cutlet" often refers to a spiced patty made of minced meat or mashed vegetables that is breaded and fried, similar to a croquette. Whether it's a classic European schnitzel, a Japanese katsu, or a spicy Indian snack, the cutlet is a versatile culinary staple that transforms a simple piece of protein into something flavorful, textured, and deeply satisfying.