Meat
Cutlet
A pork cutlet is a thin, often pounded slice from leg or loin—built for swift pan-frying, breading as schnitzel, or katsu. Even thickness is more important than which muscle, so the crumb cooks before the meat dries. Pound between plastic, season, bread if desired, and fry hot in a shallow layer of fat. Drain on a rack. Lemon wedges and sharp slaws cut richness. Do not stack cutlets or the crust steams soft. Serve immediately.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.7 g
- Saturated Fat 5.32 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.4 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 68.5 mg
- Sodium 63.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 62.5 g
- Energy 191 kcal
- Water 62.5 g
- Protein 21.3 g
- Fat 11.7 g
- Saturated Fat 5.32 g
- Monounsaturated Fat 5.4 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.15 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.76 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.89 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 343 mg
- Major Minerals 341 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.76 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.89 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Cutlet of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Austrian and German schnitzel techniques adapted readily to pork cutlets.
Japanese tonkatsu made breaded pork cutlets a global comfort dish.
Weeknight cooking kept thin cutlets as the fastest path to a pork main.