text: Pork tonkatsu was invented in Japan in 1899 at the Rengatei restaurant in Tokyo. It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (cutlet) or simply katsu.
  Variations include the use of pork fillet (hirekatsu), chicken (chicken katsu), beef (gyūkatsu), ham (hamukatsu) and minced meat (menchi-katsu).
  Korea
  In Korean cuisine, pork (, from Japanese ), chicken (), and beef () cutlets are popular. The most common types of  are "" (경양식; Western-style) and ""(일본식; Japanese-style).
  Europe
  Austria
  Wiener schnitzel, a very thin, breaded and pan fried cutlet made from veal, is one of the best known specialities of Viennese cuisine, and is one of the national dishes of Austria. Wiener schnitzel with sauce is considered unacceptable in Austrian culture.
  Popular unbreaded variants in Austria are:
  Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce.
  Rahmschnitzel ('cream schnitzel') is a schnitzel with a cream sauce, often containing some mushrooms.
  Zigeunerschnitzel ('Gypsy schnitzel') is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices.
  Bosnia and Herzegovina
  In Bosnia and Herzegovina, the dish is called bečka šnicla or bečki odrezak (bečki = "Viennese"; šnicla = transliteration of German Schnitzel) and is made of veal or beef and usually served with mashed potatoes. Common garnishes include a slice of lemon or some lettuce.