Cutlet

In Hong Kong, the cutlet was introduced during the period of British colonial occupation along with other cooking influences.

In Indian cuisine, a cutlet specifically refers to mashed vegetables (potatoes, carrots, beans) or cooked meat (mutton, chicken, pork or fish) stuffing that is fried with a batter/covering.

The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt.

The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt.

In Iran, cutlet (Persian: کُتلت), (Shirazi Persian: کاتلت) is a popular hamburger-like thin layered mixture of fried ground beef or lamb or sometimes chicken, mashed or grated potatoes, eggs, onions, spices, shaped like a flower leaf, with a thin layer of wheat flour for coating; which is deep fried, usually served with tomato, onion, parsley and bread.

In modern Russian, the word kotleta (котлета) refers almost exclusively to pan-fried minced meat croquettes / cutlet-shaped patties.

When in a hurry, a "cutlet" can be eaten between bread slices like a hamburger, but this fast meal is rarely served in restaurants.

Colloquially known as Mikoyan cutlets (named after Soviet politician Anastas Mikoyan, who served as a minister of the food industry from 1934 to 1938 he was responsible for introducing a lot of industrial-made products into the Soviet food chain), these were cheap pork or beef cutlet-shaped patties which resembled American burgers.

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.

Usually the fish and potatoes are mixed with spices, green chilies and onions and dipped in a batter made of flour and eggs before being crumbed and fried.