is in South America, and it is served mainly in people's homes, not in restaurants. The families that do eat it usually serve milanesa/carne frita with white rice, a bean stew of some sort (for instance, white beans with a dark leafy green; also fabada), sometimes an American-style potato salad with cut green beans added, and often, chili ketchup or a mayo-ketchup mixed sauce not unlike the Argentine salsa golf. It is almost never served as a sandwich. In Poland variety of milanesa is commonly known as Kotlet schabowy, which is pork loin pounded with mallet until it becomes thinner and soft, then coated with flour, beaten egg and breadcrumbs and fried on the pan. There's also Kotlet drobiowy made of the chicken or turkey and prepared in similar way, and Kotlet wolowy made of beef steak, pounded, soaked in milk for few hours to tender the meat and then coated in flour, beaten egg and bread crumbs. Polish Kotlet is traditionally served with cooked potatoes, mashed potatoes, fries, Silesian dumplings, Szałot or rice. Typically sides are traditional Polish salads like mizeria, thinly grated carrot salad, Ćwikła or one of traditional Polish Surówka. The history of the Polish Kotlet dates back to the 19th century. See also Argentine cuisine Austrian cuisine Bolivian cuisine Brazilian cuisine Chilean cuisine Colombian cuisine Italian cuisine Mexican cuisine Panamanian cuisine Paraguayan cuisine Peruvian cuisine Polish cuisine Uruguayan cuisine Venezuelan cuisine Similar dishes: Chicken fried steak Schnitzel Silpancho Wiener Schnitzel Escalope Tonkatsu Kotlet schabowy References External links Breaded cutlets Argentine cuisine Bolivian cuisine Brazilian cuisine Chilean cuisine Colombian cuisine Mexican cuisine Panamanian cuisine Paraguayan cuisine Peruvian cuisine Philippine cuisine Uruguayan cuisine Venezuelan cuisine National dishes South American cuisine Latin American cuisine Central American cuisine