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Breaded cutlet dishes are popular around the world. Katsu is the Japanese name for breaded cutlet and tonkatsu refers to pork cutlet.. Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Kotlet schabowy (Polish pronunciation: [ˈkɔtlɛt sxaˈbɔvɨ] ⓘ) is a Polish variety of a breaded cutlet of pork coated with breadcrumbs. It is similar to Viennese schnitzel or Italian cotoletta, [1] French côtelette de veau frite (or côtelette Menon), [2] and North and South American milanesa. The history of schabowy dates back to the ...
Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin.
Cutlet (derived from French côtelette, côte, "rib" [1] [2]) refers to: . a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken; a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
Makes. 4 servings. Ingredients. 1 large egg. 2 tablespoons fat-free milk. 2 tablespoons Dijon mustard. 3/4 cup panko bread crumbs. 3/4 cup mashed potato flakes
In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Wiener Schnitzel served with mushroom gravy and roasted potatoes in Nikolaiviertel, Berlin, August 2024. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve ...
Pages in category "Breaded cutlets" The following 20 pages are in this category, out of 20 total. ... Pork tenderloin sandwich; Pozharsky cutlet; S. Schnitzel; T.
Beneath its vaulted roof is a sumo ring and 14 tables where patrons pay 11,000 yen ($76) to eat breaded pork cutlets before watching – and joining – the action.