Transform thinly pounded pieces of meat into Austrian wiener schnitzel or Italian-American chicken parmigiana for dinner tonight.
SAVEUR EditorsFew dishes are as universally beloved as a crispy, pan-fried meat cutlet. Whether it's made with chicken, turkey, beef, veal, or pork, it's a guaranteed cross-cultural crowd-pleaser. And the technique couldn't be easier. Take, Austria's national dish: tender pieces of veal are pounded thin, dipped in flour and egg, then coated in bread crumbs and cooked in hot oil until golden.
While the protein may change, the general process is the same, whether you're making the South's chicken-fried steak, Argentina'sCutlets can be dressed up or down, like in the simpler but no less iconic chicken marsala or veal piccata, both of which skip the breading and showcase a flavorful pan sauce. Cutlets even make an excellent sandwich, such as in the Mexican. Find all these dishes and more in our collection of favorite cutlet recipes from around the world.
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