Fish cutlet

Cutlet (derived from côtelette, côte, "rib") refers to:

From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American cuisine a cutlet is more famously made using chicken, invented by New York City chef Paul Cairo. The cutlet is usually coated with flour, egg and bread crumbs, then fried in a pan with some oil. Cutlets are used in several different meals.

Australians eat lamb cutlets battered with egg yolk and breadcrumbs. Chicken cutlets are also very popular, but known as chicken schnitzel. Both lamb cutlets and chicken schnitzel are a staple of Australian children's cuisine. Amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet. Cutlets amongst this population are usually veal or chicken.

In British cuisine a cutlet is usually unbreaded and can also be called a chop. If referring to beef, more than one piece together would be generally called a rib of beef or a rib joint, whilst lamb ribs are called a rack, or rack of lamb. Lamb racks can also be tied into a circular shape before cooking, with the ribs on the outside, giving a crown shape, leading to the name "crown of lamb".

In Hong Kong the cutlet was introduced during the period of British colonial occupation along with other cooking influences. It is seen as "sai chaan" or Western cuisine. Veal, pork and chicken are battered and deep fried for lunch. Seafood such as shrimp or scallop that is battered or breaded and deep fried such as can also be known as 'cutlet' in Hong Kong. It is usually served alongside rice or spaghetti noodles.

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix or Corn starch and then in Bread crumbs (also see breaded cutlet), and fried in ghee or vegetable oil. Mostly chicken and mutton cutlets are very popular snacks in the city of Kolkata.

The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. An example is the Aloo Tikki.

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Wikipedia