A cutlet is a term commonly used in cooking to describe a thin, flat piece of meat, poultry, or fish that has been prepared, cooked, and served as a standalone dish. It can also include vegetable-based preparations. Often, the meat or fish used for a cutlet is boneless and has been tenderized by pounding or slicing to a desired thickness.
Typically, cutlets are breaded and pan-fried or shallow-fried until golden brown and crispy on the outside while remaining tender and juicy on the inside. The breading process generally involves dipping the cutlet in beaten egg and then covering it with breadcrumbs before cooking. This helps to create a flavorful crust that adds texture and enhances the overall taste.
While cutlets are commonly associated with meat, such as chicken, veal, or pork, they can also be made using fish, such as salmon or cod. In vegetarian cuisine, cutlets are often prepared using vegetables like potatoes, lentils, or beans, which are seasoned, formed into patties, and coated with breadcrumbs before cooking.
Cutlets can be served as a main course alongside complementary side dishes like mashed potatoes, vegetables, or salad. They are also commonly used in sandwiches or served over salads, providing versatility in their culinary applications.
In summary, a cutlet refers to a thin, breaded, and fried piece of meat, fish, or vegetable that is typically served as an individual dish or used in sandwiches and salads.
