little well-reduced sauce which should also be in keeping with the ingredients. These cutlets should be egg and crumbed and they should be shallow fried and coloured in clarified butter instead of being deep fried. Hong Kong cuisine In Hong Kong, the cutlet was introduced during the period of British colonial occupation along with other cooking influences. It is seen as "sai chaan" or Western cuisine. Veal, pork and chicken are battered and deep fried for lunch. Seafood such as shrimp or scallop that is battered or breaded and deep fried can also be known as 'cutlet' in Hong Kong. It is usually served alongside rice or spaghetti noodles. Indian cuisine In Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat (beef, mutton, chicken or fish) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix or Corn starch and then in Bread crumbs (also see breaded cutlet), and fried in ghee or vegetable oil. Mostly chicken and mutton cutlets are very popular snacks in the eastern part of India specially in Kolkata. The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. This should not be confused with grilled patties such as Aloo Tikki. A cutlet is traditionally deep-fried. Iranian cuisine In Iran, cutlet (Persian: کتلت) is a popular hamburger-like thin layered mixture of fried ground beef or pea flour, mashed or grated potatoes, eggs, onions, spices and bread crumbs. Italian cuisine The use of the cutlet (cotoletta) is quite widespread in Italian cuisine in many different variations. The most famous variant is the Milanese cutlet (cotoletta alla milanese), a veal cutlet covered in bread crumbs and fried in butter. It should not be mistaken for the Wiener schnitzel (which should be referred as a scaloppina alla viennese, or as fettina impanata in Italian), because it's a different cut of meat; the Milanese cutlet cut includes the bone, whereas the Wienerschnitzel doesn't. It is disputed whether the cotoletta alla milanese originated the Wienerschnitzel, or vice versa. Japanese cuisine The cutlet was introduced to Japan during the Meiji period, in a Western