Breaded cutlet

Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado or cachopo in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, řízek in the Czech Republic, rezeň in Slovakia and kotleta in post-Soviet countries.

Chicken Kiev is a breaded cutlet dish popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.

It is made of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.

One of the most famous recipes for this dish is found in a book written by the chef Joseph Menon in 1749, called côtelette de veau frite.

In Spain, breaded cutlet is normally called escalope milanesa in restaurants when served with French fries and a slice of lemon.

Polish kotlet schabowy is similar to the traditional Austrian dish, but made with pork tenderloin.

It is usually served with potatoes and a salad of either raw vegetables (surówka) or, most commonly, of pickled cabbage, the latter akin to coleslaw.

In Ukrainian cuisine, a breaded variety called sichenyk (січеник) is made of minced meat or fish and vegetables.

A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency.

Today, this dish is simply called otbivnaya, with the word kotleta reserved for minced meat patties.

Servings often include white rice, salted brown or black beans, mashed potatoes or French fries, lettuce and tomato salad.

In Colombia, the dish is called milanesa or chuleta valluna, and is made with a thin cut of pork, breaded and fried.

It is usually a beef (also pork or chicken) cut tenderized thin, and coated with flour, whisked eggs, and breadcrumbs.

The meat is seasoned with salt and pepper, dipped in beaten eggs and covered with flour or bread crumbs and fried in vegetable oil.

Milanesas are eaten with white rice and other common side dishes, such as salad, lentils or beans.

In Teesside in the north-east of England, breaded chicken or pork is served with béchamel sauce and a grilled cheese topping.

Scaloppine, an Italian dish, consists of breaded cutlets of meat, commonly veal or chicken, pan-fried and served with a pan sauce.

In China and Taiwan, pork cutlets are called zhu-pai, and are a common restaurant dish originating from Japanese influence.