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Pork cutlet may refer to: Tonkatsu, a Japanese breaded pork cutlet; Dongaseu, a Korean breaded pork cutlet; Kotlet schabowy, a Polish breaded pork cutlet; See also.
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)
Parmo, or Teesside Parmesan, [1] is a dish originating in Middlesbrough, England, [2] and a popular item of take-away food in the Teesside area as well as Northern England.It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar.
In China and Taiwan, pork cutlets are called zhu-pai, and are a common restaurant dish originating from Japanese influence. Zhu-pai are usually accompanied with rice and vegetables such as broccoli or bell peppers. Another type of cutlet found in Taiwan, ji-pai, is made of chicken and is commonly found in night markets.
' cutlet sandwich ') is a Japanese sandwich which made from Japanese-style cutlet (mainly tonkatsu) between slices of bread, and there are many variations. The price and quantity of it are reasonable, so it is also served as a hassle-free snack or bento (e.g., Tokyo Station 's ekiben , [ 1 ] Haneda Airport 's soraben [ ja ] [ 2 ] ).
European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods named Rengatei in Tokyo, Japan. [ 6 ] [ 7 ] [ 8 ] It's a type of yōshoku —Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called ...
The dish, although called by the Japanese-derived name don-gaseu, followed Western pork cutlet recipes such as those of the Austrian Schnitzel —thinned by pounding before being breaded and deep-fried. [2] It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. Don-gaseu developed into two distinct ...
Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles. Jägerschnitzel with fettucine