Breaded cutlet

Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, "filete empanado" in Spain, "filete empanizado" in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, "řízek" in Czech Republic and "kotleta" in post-Soviet countries.
Chicken fingers.
Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs.
Chicken fried steak.
Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece of beef steak (tenderized cubed steak) coated with seasoned flour and fried. It is associated with Southern U.S. cuisine. Its name is likely related to the dish being prepared similarly to fried chicken. It is typically served with mashed potatoes with both the steak and potatoes covered with white, cracked pepper gravy.
Chicken Kiev.
Chicken Kiev is a breaded cutlet dish popular in the Post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. It is made of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked. It is called "kotleta po-kievski" () in Russian and similarly "kotleta po-kyivski" () in Ukrainian, which means "Kiev-style cutlet".
Cordon bleu.
Cordon bleu is a breaded cutlet of veal, chicken or pork stuffed with ham and cheese, then breaded and either fried or baked.
Cotoletta.
Cotoletta originates in Italy as "cotoletta alla milanese" is very similar to Wiener schnitzel. However, it is a cutlet rather than an escalope, and it is traditionally cooked with its rib. Originally from Milan, it can now be found all over the country.
In Spain, breaded cutlet is normally called "escalope milanesa" in restaurants when served with French fries and a slice of lemon. When eaten in a sandwich, it is simply called "filete empanado". It is usually made of veal or beef. Chicken is called "pollo empanado", and pork is not usual.
Cotoletta was first documented in 1148 (Saint Ambrose's archive, Milan) in Latin: "Lumbolos cum panicio".
Kotlet schabowy.
Polish kotlet schabowy is similar to the traditional Austrian dish, but made with pork tenderloin. It is usually served with potatoes and a salad of either raw vegetables ("surówka") or, most commonly, of pickled cabbage, the latter akin to coleslaw. Other versions are the "kotlet z kurczaka", a variety of chicken cutlet coated in breadcrumbs, and the "kotlet z indyka", a turkey cutlet coated in breadcrumbs.
Kotleta.
In modern Russian and Ukrainian, the word "kotleta" (котлета; pl. "kotlety") refers almost exclusively to pan-fried minced meat croquettes / cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. In some recipes, the patties are covered with bread crumbs. In Ukrainian cuisine, a breaded variety called "sichenyk" () is made of minced meat or fish and vegetables.
A particular form of the Russian "kotleta" known as Pozharsky cutlet is an elaborated version of minced poultry "kotleta" covered with breadcrumbs. A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency.
All these dishes are usually served with pan-fried potatoes, mashed potatoes, pasta etc.
Otbivnaya.
Another Russian version of a cutlet, called "otbivnaya kotleta" (), meaning "beaten cutlet", is a fried slice of meat, usually pork or beef, beaten flat with a tenderizing hammer or knife handle and covered with beaten eggs, dough or breadcrumbs. The recipe is similar to those of escalopes, schnitzel, Polish, or American cutlets. Today, this dish is simply called "otbivnaya", with the word "kotleta" reserved for minced meat patties.
Milanesa.
South America.
In Argentina, Uruguay, and Venezuela the "milanesa", a dish similar to the schnitzel, is a typical dish. Its name means 'from Milan'. The "milanesa" is made of beef or veal, dipped in egg, and then breadcrumbs, and fried. In Argentina, a "milanesa napolitana" is topped with ham, melted mozzarella cheese and tomato slices or tomato sauce.
Due to the strong influence of Italian culture in Brazil, breaded cutlets are known as "filé à milanesa" (Milanese steak) or "bife à milanesa". It is found easily in street restaurants and often cooked at home. Servings often include white rice, salted brown or black beans, mashed potatoes or French fries, lettuce and tomato salad. Milanesa sandwiches are somewhat less common, and there is also the parmigiana version - filé à milanesa with tomato sauce, ham, and melted mozzarella cheese.
In Colombia, the dish is called "milanesa" or "chuleta valluna", and is made with a thin cut of pork, breaded and fried.
In Chile, breaded cutlet is known as "escalopa", and it is usually made of beef, pork or chicken. This dish is also known as "milanesas", and it is prepared by breading and frying thin pieces of meat. "Escalopas" can be found from fancy to simple restaurants.
Mexico, Central America, and Spanish Caribbean.
In Cuba, breaded cutlet is served as steak "milanesa", made with a thin cut of sirloin, breaded and fried, with tomato sauce on top and sometimes melted cheese. It is usually served with traditional Cuban side dishes.
If not accompanied by the tomato sauce, it is merely known as "bistec empanizado", "bistec empanado" or "empanada". It is sometimes eaten with slices of lime or criollo lemon on the side to squirt on top.
In Mexico, thinly sliced meat, breaded and fried, known as "milanesa", is a popular ingredient in "tortas", the sandwiches sold in street stands and indoor restaurants in Mexico City. It is usually a beef (also pork or chicken) cut tenderized thin, and coated with flour, whisked eggs, and breadcrumbs. It can be part of a main dinner course, or used as a breaded and fried filet in torta style sandwiches. 
In Panama, cutlet is known as "milanesa", it is most commonly made of thinly sliced beef (usually sirloin steaks) but also thin chicken fillets. The meat is seasoned with salt and pepper, dipped in beaten eggs and covered with flour or bread crumbs and fried in vegetable oil. If breaded, they are normally covered with flour first before being dipped in the egg. Lime juice is then squeezed over the cutlets before serving or eating them, and they are also seasoned with hot sauce often. "Milanesas" are eaten with white rice and other common side dishes, such as salad, lentils or beans. The latter two are poured over the rice as they are usually served in Panama while the salad is served off to the side where there is still space left on the plate. When served as sandwiches, they are known as "emparedado de milanesa" or "sandwich de milanesa" when tomatoes, onions, lettuce, ketchup and/or American cheese (known as "queso amarillo" i.e. yellow cheese). Sandwich bread and "pan flauta" (a Panamanian type of baguette that is thicker and softer) are the types used to make these sandwiches.
Panado.
In Portugal, breaded cutlet is called "bife panado" or just "panado" (which means "breaded" in Portuguese). Different varieties of "panado" can be made with chicken ("panado de frango"), turkey ("panado de peru"), pork ("costeleta panada" for pork chop, "febra panada" for pork without bone), or veal ("escalope de vitela panado"). The meat is usually seasoned with black pepper, garlic, and lemon juice. It is commonly served with spaghetti, fried potatoes, or rice (plain or with beans). It is also popular as a sandwich, served in a bun with lettuce ("sandes de panado").
Parmesan.
In North America, chicken parmigiana is an Italian-American dish, consisting of a breaded chicken breast topped with tomato sauce and mozzarella, Parmesan or provolone cheese. It is commonly offered as a sit-down entree, with a side of Italian-style pasta. It is also offered as a submarine sandwich.
In Australia, chicken parmigiana is a popular pub food, typically served with chips and salad.
Parmo.
In Teesside in the north-east of England, breaded chicken or pork is served with béchamel sauce and a grilled cheese topping. This is known a Parmesan or "parmo". It can be served as the main course of a meal, but is also popular as a take away snack, served like pizza and sometimes topped with vegetables or additional meat.
Scaloppine.
Scaloppine, an Italian dish, consists of breaded cutlets of meat, commonly veal or chicken, pan-fried and served with a pan sauce.
Schnitzel.
Schnitzel () is a breaded cutlet dish made with boneless meat thinned with a hammer (escalope-style preparation), coated in bread crumbs and fried. In Austria, the dish called "Wiener Schnitzel" (Viennese schnitzel) is from veal and is traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter.
In Austria and Germany, the term "Wiener Schnitzel" is protected by law and the schnitzel must be made from veal. There are also regional versions of schnitzel, such as Salzburger schnitzel, which is stuffed with mushrooms, bacon, onions, and various other herbs.
Tonkatsu.
Tonkatsu is popular in Japan, where either chicken or pork is used for meat and panko breadcrumbs are used. In Hawaii, chicken "katsu" is a popular component of local cuisine.
In Korea, pork cutlet is called "donkasu", derived from the Japanese "tonkatsu". The most common types of "donkasu" are "kyeongyangsik" (Western-style) and "ilbonsik" (Japanese-style).
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.