16 Cutlet Recipes from Around the Globe to Make for Dinner Tonight

You can't go wrong with Austrian wiener schnitzel or Italian-American chicken parm

Few 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 wiener schnitzel, 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's milanesa, or Japan's tonkatsu.

Cutlets can be dressed up (with ham and cheese for Switzerland's chicken cordon bleu, or marinara and mozzarella for the Italian-American staple chicken or veal parmigiana) 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 cemita. Find all these dishes and more in our collection of favorite cutlet recipes from around the world.

Pork Schnitzel with Green Olive Giardiniera
Pork Schnitzel with Green Olive Giardiniera
Homemade giardiniera (our version of the Italian pickled relish is doctored with briny green olives) and a squeeze of lemon are the perfect partners for crunchy fried pork chops. Get the recipe for Pork Schnitzel with Green Olive Giardiniera »Jenny Huang
Easy Chicken Parmigiana
Easy Chicken Parmigiana
Simply bread your chicken (you could use veal or eggplant instead), fry it, layer with some easy homemade red sauce and mozzarella, and bake. Get the recipe for Easy Chicken Parmigiana »Farideh Sadeghin
Wiener Schnitzel
Wiener Schnitzel
Battered and fried veal cutlets—scattered with horseradish, capers and lemon juice—is the perfect breakfast cure after a night of holiday revelry. Get the recipe for Wiener Schnitzel »Anders Schonnemann
Zurich Cordon Bleu
Zurich Cordon Bleu
Zurich's taverns serve up generous portions of cordon bleu, golden-fried veal or pork cutlets stuffed with savory ham and gooey Emmentaler or Gruyere cheese. Get the recipe for Zurich Cordon Bleu »Todd Coleman
Veal Parmesan
Veal Parmesan
For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden. Get the recipe for Veal Parmesan »Andre Baranowski
Schnitzel à la Holstein
Schnitzel à la Holstein
The crisp-fried veal topped with luscious egg, salty anchovies, and capers is a brilliant study in contrasting flavors and textures. Get the recipe for Schnitzel à la Holstein »Todd Coleman
Crispy Pork Schnitzel Sandwich
Crispy Pork Schnitzel Sandwich
Rather than eggs, this pork is coated in mustard before breading to give it a tangy bite. Get the recipe for Crispy Pork Schnitzel Sandwich »Farideh Sadeghin
Steakhouse Chicken Parmesan
Steakhouse Chicken Parmesan
Meaty tomato sauce and gooey mozzarella blanket tender breaded chicken cutlets in this recipe from Omaha's Piccolo Pete's. Get the recipe for Steakhouse Chicken Parmesan »Ariana Lindquist
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
Chicken Schnitzel Sandwich
This sandwich is Mile End Deli's Eli Sussman's fun take on the fried chicken classic; the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio »Farideh Sadeghin
Veal Piccata
Veal Piccata
Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. Get the recipe for Veal Piccata »Maxime Iattoni
Chicken Marsala
best chicken marsala recipe
In this easy weeknight recipe, pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Get the recipe for Chicken Marsala »Matt Taylor-Gross
Chicken-Fried Steak with Sausage Gravy
Chicken-Fried Steak with Sausage Gravy
Inexpensive cube steaks, tenderized by the butcher, work best for this heartland breakfast staple. Get the recipe for Chicken-Fried Steak with Sausage Gravy »James Oseland
Chicken Cutlets with Grana Padano and Black Pepper
chicken cutlets
A combination of grated Italian cheese and spicy black pepper turn classic chicken cutlet breading into a dish everyone will want seconds of. Serve cutlets with a squeeze of lemon and your favorite vegetable side. Chicken Cutlets with Grana Padano and Black Pepper »Matt Taylor-Gross
Cemita Poblana
Cemita Poblana
Mexico's overstuffed cemita poblana brims with queso blanco, chipotle, pepper, avocado, papalo and crisp milanesa (a fried cutlet). Get the recipe for Cemita Poblana »Todd Coleman
Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai)
Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai)
These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste. Get the recipe for Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai) »Christie Johnston
Pork Cutlets with Chanterelle Cream Sauce (Karbonāde)
Pork Cutlets with Chanterelle Cream Sauce
These pounded pork cutlets are as common in Latvian cafeterias as they are at wedding banquets. Here, they're elevated by a chanterelle cream sauce. Get the recipe for Pork Cutlets with Chanterelle Cream Sauce (Karbonāde) »Landon Nordeman