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Please help improve this article by adding citations to reliable sources. Breaded cutlet dishes are popular around the world. Katsu is the Japanese name for breaded cutlet and tonkatsu refers to pork cutlet. Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs.
American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. 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. Cordon bleu is a breaded cutlet of veal, chicken or pork stuffed with ham and cheese, then breaded and either fried or baked. Cotoletta originates in Italy as cotoletta alla milanese is very similar to Wiener schnitzel. However, it is a cutlet rather than an escalope, and it is traditionally cooked with its rib.
Originally from Milan, it can now be found all over the country. In Spain, breaded cutlet is normally called escalope milanesa in restaurants when served with French fries and a slice of lemon. When eaten in a sandwich, it is simply called filete empanado. It is usually made of veal or beef.
Chicken is called pollo empanado, and pork is not usual. Polish kotlet schabowy is similar to the traditional Austrian dish, but made with pork tenderloin. Other versions are the kotlet z kurczaka, a variety of chicken cutlet coated in breadcrumbs, and the kotlet z indyka, a turkey cutlet coated in breadcrumbs. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. In some recipes, the patties are covered with bread crumbs.
