Pork cutlets are usually lean steaks similar to sirloin chops, but meatier and boneless. Sometimes medallions cut from a pork tenderloin a cutlet.
Cutlets are classically pounded thinner, to make them even more tender, dredged in breadcrumbs, and pan-fried. They are delicious that way, but can also be baked or quickly seared in a pan or on a grill to excellent effect.
When producing cutlets, the meat is usually taken from the leg or rib section of veal, pork, or lamb, while chicken and turkey are from the breast. Pork is a convenient meat for making cutlets because the shape of the loin lends itself to producing thin cuts of uniform size and shape.
