Fried pork chops - slices of meat on veal, pork, chicken or lamb legs or ribs

From the late 1700s to around 1900, almost all English recipes for "fried pork chops" quoted beef fried pork chops. Then pork chops began to appear. Recently, in American and Canadian cuisine, chicken is also used to make fried pork chops, although it is also imported from Europe. Fried pork chops are usually coated with flour, eggs and bread crumbs, and then fried in a pot.

Polish pork chop, kotlet schabowy, is a pork chop coated with bread crumbs. Kotlet schabowy can be eaten with mashed potatoes, French fries, pierogi, fried mushrooms, cooked vegetables (cabbage), salads or cold cabbage. Kotlet Z kurczaka is a fried chicken chop with bread crumbs. Kotlet Z indyka is a turkey patty with crumbs.

In modern Russian, the term kotleta (котлета) is almost exclusively used to refer to fried meatballs / Pie like pies in a frying pan. Recipes usually include bread with milk, onions, garlic and vanilla. In a hurry, you can eat "fried pork chops" between bread slices like a hamburger, but this kind of fast food is rarely provided in restaurants. At home, it usually goes with fried potatoes, mashed potatoes, pasta, etc.

In the middle of the 20th century, the Soviet Union introduced the semi processed meat chops which were produced by industry. Commonly known as Mikoyan meat pie (named after the Soviet statesman Anastase Mikoyan), it is a cheap pie like pork or beef patty, similar to American hamburger.

A special form of pork chop, called pozharsky, is a refined version of kotleta, a minced poultry, covered with breadcrumbs. A notable feature of this patty is the addition of butter to the ground meat, which results in a particularly juicy and tender consistency.

Another kind of Russian fried pork chops, called otbivnaya kotleta, means "beat pork chops", which is a piece of fried meat, usually pork or beef, beaten into a flat shape with a tender hammer or hilt, and beaten with eggs, dough or bread crumbs. Recipes are similar to boneless steak, fried steak, polish or American patties. Today, the dish is simply called otbivnaya, and the word kotleta is used exclusively for minced meat pies.

Kiev chicken is known as kotleta Po kievski (котлетапо - киенски) in Russian and kotleta Po kyivski (котлетапо - ки) in Ukrainian, meaning "Kiev style fried pork chop".