The word cutlet is a bit of a culinary mystery – everyone has their own interpretation of what it means. Throughout most of Europe, a cutlet is a thinly-sliced cut of meat (usually pork or veal) that is beaten, covered in breadcrumbs, and fried (think schnitzel). This is the same in the US, but they are mostly made with chicken breasts. The Japanese like to use pork (tonkatsu). Australia uses either chicken or lamb. Great Britain is a little different in that cutlets are usually not breaded.

And then there’s Russia. Somehow, as they trotted down the path of history, the Russians decided that котлет was a pretty good word for what we in the US would call a hamburger steak. Russian cutlets are a very common household dish, probably due to how easy they are to prepare. What’s funny is that they often eat cutlets between two slices of bread as a snack – which sounds a lot like a hamburger to me, although they are still called cutlets.

So at the end of the day, you could have three people walking down the street,

a) eating a Chick-Fil-A sandwich
b) eating a schnitzel sandwich (they exist!)
c) eating what basically looks like a hamburger

…and they’d all tell you they are eating cutlets.

So, after working on my Russian cutlets for a while, I decided to make a dish that is unique in that it would be fit to serve at a restaurant (which is ironic, because cutlets are rarely served in restaurants in Russia).

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