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Pork, turkey and veal cutlets

Pork, turkey and veal cutlets

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In the culinary arts, the term cutlet is used to refer to a thin cut of meat usually taken from the leg or rib section of veal, pork or lamb. Chicken cutlets can be made from a thinly sliced and pounded chicken breast. Similarly, a turkey cutlet can be made from a thin slice of a turkey breast.

Cutlets are typically pan-fried, usually after dredging in flour and/or coating them in breadcrumbs. The classic veal piccata recipe and chicken piccata recipe are made from veal and chicken cutlets, respectively.

Beef cube steak, which is used for making chicken-fried steak or Swiss steak, is sometimes referred to as a beef cutlet.

Here's an easy pork cutlet recipe.

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