Katsu is a Japanese staple, a breaded, deep-fried cutlet, though usually made of pork and not the Meat-That-Dare-Not-Speak-Its-Name.

FORBES: Life

Our whale cutlet came layered inside with processed cheese, for extra gooey goodness, accompanied by a savory dipping sauce and hot mustard.

FORBES: The Wrongest Meal

The pan-fried duck schnitzel is grease-free perfection, crunchy on the outside and fragrantly moist when the knife meets the cutlet.

NEWYORKER: The Marrow

Who wants to eat an elephant-ear cutlet now?

WSJ: Chef Carlo Cracco's Food of Love

Yakitori skewers of chicken skin and (especially) tail are succulent little delivery devices for fat. (Yakitori okra is worth trying, too.) Several dishes feature fantastically tender pork cutlet under a perfectly golden shell of panko bread crumbs.

NEWYORKER: Ootoya

The chicken cutlet sandwiches are fine enough, but they do not hold a candle to the delicious roast pork that fills their hoagies (all named for streets in Philly): the Pattinson Avenue with broccoli rabe and provolone is a house favourite.

BBC: H Street heats up

Defensive end Corey Liuget grabbed Tebow's shoulder pads and started pulling him down, but not before Vaughn Martin, a 300-pound defensive lineman, came barreling at Tebow with a full head of steam and used the crown of his helmet to pound Tebow like a veal cutlet.

WSJ: Waiting for Tim Tebow to Go