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.