List of veal dishes

Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".

Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria.

Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.

The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.

Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the southern regions of Calabria, Campania, Apulia and Sicily.

Karađorđeva šnicla is a breaded cutlet dish named after the Serbian revolutionary Karađorđe. The dish consists of a rolled veal, pork, or chicken steak, stuffed with kaymak, which is then breaded and fried. It is served with tartar sauce and a slice of lemon on the side, and sometimes french fries or steamed vegetables. Created by Josip Broz Tito's chef Mića Stojanović in 1956 or 1957 as an improvisation of Chicken Kiev, it has become a regular staple in Serbian cuisine. Stojanović unsuccessfully tried to patent his original recipe, which has since been adapted to several variations.

Veal Orloff, or veal Orlov, is a dish created by Urbain Dubois, a 19th-century French chef employed by Prince Orloff, the Russian ambassador to France. The dish consists of thinly sliced braised loin of veal, with duxelles and soubise layered between the slices, topped with Mornay sauce, and browned in the oven.

Cotoletta is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735. Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.

Chicken parmesan or chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone. Ham or bacon is sometimes added.

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried.

Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce.

Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

Veal Milanese, known in Italian as cotoletta alla milanese, is a popular variety of cotoletta found in the city of Milan. According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars, where it was first known as cotoletta rivoluzione francese. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

Koteletts, also known as Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on both sides of the spine behind the neck. Koteletts are typically offered from pork, veal and mutton, but they can also come from beef.

Jägerschnitzel is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.