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In Japan, tonkatsu is a deep-fried pork cutlet breaded with panko. [6] Katsu of other meats cooked in a similar manner include chicken katsu, [7] gyū katsu [8] or bifukatsu (beef) and menchi-katsu (ground meat patty). [9] Katsukarē is a Japanese curry dish topped with tonkatsu. [9] In Hawaii, chicken katsu is a part of local cuisine.
In general, breaded and deep-fried foods are called furai ("fry"), [15] such as ebi-furai (fried prawn) [15] and aji-furai (fried horse mackerel), but fried meat such as pork, beef and chicken is referred to as katsu (cutlet). [2] Katsu and furai differ from tempura, which is not breaded but battered [16] and typically fried in sesame oil.
Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national ...
Repeat with the remaining cutlets, adjusting the heat as necessary so the coating cooks gradually and evenly, without burning. Transfer the schnitzels to a warmed platter or plates. Top each with a lemon slice and some fried parsley. Serve with the preserves. Serve with: A salad like Potato and Cucumber Salad cuts the richness of the fried meat.
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 ...
Repeat with the remaining cutlets, adjusting the heat as necessary so the coating cooks gradually and evenly, without burning. Transfer the schnitzels to a warmed platter or plates. Top each with a lemon slice and some fried parsley. Serve with the preserves. Serve with: A salad like Potato and Cucumber Salad cuts the richness of the fried meat.
Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream.
A similar dish popular in the Asturias province of Spain is cachopo, a deep-fried cutlet of veal, beef or chicken wrapped around a filling of Serrano ham and cheese. [11] In Spain, a version made usually with just two slices of ham and cheese, although it can also be found with chicken or pork loin added, is often called san jacobo.
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