Cutlets, also known as schnitzel, are boneless cuts of meat that can be cooked in a variety of ways. They are usually small and tender, and can be made from chicken, pork, lamb, veal, or vegetarian options. Cutlets can be breaded and fried, simmered, grilled, roasted, baked, or sautéed, and served with a variety of sauces. They are convenient for singles or small families and can be frozen for future use.
A schnitzel is a small, boneless cut of meat that can be used in a variety of dishes. Cutlets are usually cooked whole, and because they are very small, they cook quickly and also tend to be tender. Most butchers stock cutlets in a range of meats including chicken, pork, lamb and veal. It is also possible to find vegetarian versions, usually made with soy or seitan.
Typically, a cutlet is taken from an animal’s leg or ribs. In some regions of the world, a cut of boneless ribs is referred to as a schnitzel, but it is otherwise a boneless cut of beef. Some cooks also refer to ground meat mixtures formed into a cutlet shape as cutlets, which can be confusing. As with other boneless cuts, cutlets can dry out quickly if not handled well and may not have as rich, complex flavor as a bone-in cut.
One of the classic preparations for cutlets is to dredge them in flour, followed by beaten eggs and breadcrumbs. Breaded cutlets are fried and served hot with lemon or other sauces, along with side dishes such as vegetables or mashed potatoes. Cutlets can also be simmered, grilled, roasted, baked, or simply sautéed. Typically, the shorter the cooking process, the better the schnitzel will be.
Sauces for cutlets also vary widely, depending on the preparation. They can be served with coulis, salsa, sliced lemons, or compound butter. The type of sauce used is usually influenced by the type of meat and what marinade may or may not have been used. Lamb cutlets, for example, are often simply cooked and served with a mint relish, while pork cutlets may be topped with tarragon butter or another compound butter. Chicken cutlets, on the other hand, often taste excellent with a heavy gravy.
Generally, one schnitzel is enough to serve one person. Because the cuts are so versatile, they can be used in a range of meals. They’re especially convenient for singles or small families, when the idea of making a whole roast is daunting. Like other meats, cutlets can also be frozen for future use, and some people like to cook a large batch of cutlets and freeze them for handy later meals. In these cases, be sure to clearly label the cutlets with the date and use them within six months for optimal flavor.
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