A cutlet is a thin, boneless slice of meat, most often veal, chicken, pork, or beef, pounded thin, breaded, and pan-fried until crisp outside and tender inside. The term comes from the French "côtelette," a small rib chop. Regional versions include Austrian and German schnitzel, Italian cotoletta, and Japanese katsu. Cutlets are served on their own, in sandwiches such as the Milanese-style veal cutlet sandwich, or sliced as a topping for salads and pasta.