cuisine restaurant in the fashionable Ginza district of Tokyo. The Japanese pronunciation of cutlet is katsuretsu. In Japanese cuisine, katsuretsu or shorter katsu is actually the name for a Japanese version of the Wiener schnitzel, a breaded cutlet. Dishes with katsu include tonkatsu and katsudon. Polish cuisine The Polish pork cutlet, kotlet schabowy, is a pork chop coated with breadcrumbs. Kotlet schabowy can be served with mashed potatoes, home fries, fried mushrooms, cooked vegetables (cabbage), with salads or with coleslaw. Kotlet z kurczaka is a chicken cutlet coated with breadcrumbs. Kotlet z indyka is a turkey cutlet coated with breadcrumbs. Cuisines of Russia, Ukraine and other countries of former Soviet Union In modern Russian, the word kotleta (котлета) refers almost exclusively to pan-fried minced meat croquettes / cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. When in a hurry, a "cutlet" can be eaten between bread slices like a hamburger, but this fast meal is rarely served in restaurants. It is usually served with pan-fried potatoes, mashed potatoes, pasta, etc. In the middle of the 20th century, industrially produced, semi-processed ground meat cutlets were introduced in the USSR. Colloquially known as Mikoyan cutlets (named after Soviet politician Anastas Mikoyan, who served as a minister of food industry for a long time and was responsible for introducing a lot of industrial-made products into the Soviet food chain), these were cheap pork or beef cutlet-shaped patties which resembled American burgers. In Ukrainian cuisine, a variety called sichenyk () is made of minced meat or fish and vegetables and covered with bread crumbs. A particular form of the Russian kotleta known as Pozharsky cutlet is an elaborated version of minced poultry kotleta covered with breadcrumbs or small croutons. A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency. Another Russian version of a cutlet, called otbivnaya kotleta (), meaning "beaten cutlet", is a fried slice of meat, usually pork or beef, beaten flat with a tenderizing hammer or knife handle and covered with beaten eggs, dough or breadcrumbs. The recipe is similar to those of escalopes, schnitzel, Polish, or American cutlets. Today, this dish is simply called otbivnaya, with the word kotleta reserved for minced meat patties. Chicken Kiev is called kotleta po-kievski () in Russian and similarly kotleta po-kyivski () in