Top 10 best breaded cutlets in the world

Cutlets are one of the most comforting snack dishes enjoyed across the world. While in India, the popular versions include eggs and veggies, which are coated with breadcrumbs and deep-fried to perfection, the world celebrates breaded cutlets in many varied forms. The beauty of this snack is that the inside remains soft and flavorful, while the coating adds crunch and texture to meat and veggies. Celebrating cutlet diversity, the food guide platform Taste Atlas recently released a list of the top breaded cutlets in the world. Take a look at their details.

It is a beloved Brazilian dish that draws its roots from Italian cuisine, specifically the Italian classic parmigiana dishes, like chicken parmigiana or veal parmigiana, states Taste Atlas website. The preparation begins by pounding the meat cutlet to tenderize it, then seasoning it with salt and pepper. The cutlet is coated in flour, dipped in beaten eggs, and finally covered with breadcrumbs before being fried until golden brown and crispy on the outside.

This is a deep-fried pork cutlet. Tonkatsu is a Japanese dish with a very recent history. It uses pork along with flour, breadcrumbs, eggs, and oil. It is a crunchy delight that is a must try.

It is Argentina's unofficial national dish, and uses meat, along with breadcrumbs, eggs, parsley, garlic, oil, salt, and black pepper.

Chicken Kyiv consists of a boned, flattened chicken breast that is rolled around chilled herb butter, breaded, and then fried.Although the dish is very popular, no one knows where it came from or how it got its name, and there are numerous contradicting theories attributing its invention to Ukrainian, Russian, and French chefs, states Taste Atlas.

Katsu karē is a Japanese curry variation made with a combination of tonkatsu (breaded and fried pork or chicken cutlet) and curry sauce. The dish is sometimes served with just the curry sauce, and sometimes with the full curry – including meat and vegetables.

Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which melts under the broiler.

It is one of the best-known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either buttered parsley potatoes, a simple potato salad, or french fries.

Chicken katsu is a traditional dish and a type of katsu. It's made by dredging tender chicken breast in flour, eggs, and panko breadcrumbs, then frying the cutlets in hot oil until they become golden and crunchy.

Schnitzel Wiener Art is a take on the classic of Austrian cuisine, the Wiener schnitzel, a breaded and fried veal cutlet. But unlike the traditional Wiener schnitzel, the schnitzel Wiener Art is made with a pork cutlet, not a veal one, states the website.

In its most basic form, it consists of a meat cutlet that is filled with a thin slice of ham and cheese (usually Gruyère), breaded, and either deep-fried in hot oil, shallow fried in a pan, or baked in an oven.

All Images Courtesy: istock