Tonkatsu is a breaded, deep-fried pork cutlet. Tonkatsu sauce is a thick sauce served with tonkatsu, the Japanese pork cutlet. The traditional 'Wiener Schnitzel' though is a cutlet of veal. In Serbia, the word Schnitzel is used to describe any cutlet, not just breaded meat. The addition of the leftover pork cutlet character Tonkatsu shifted the focus. The Polish pork cutlet, kotlet schabowy, is a pork chop coated with breadcrumbs. His version consists of lamb fillets wrapped in strips of cutlet fat, and grilled. Amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet. Dishes such as chop, gravy cutlet, sponge rasogolla, and ledikeni. In particular, a variety of a pork patty was called "Kiev cutlet". In particular, a variety of a pork patty was called "Pozharsky cutlet". Steak and cutlet in particular are common dishes across the West. "Tikka" refers to a piece of meat, such as a cutlet. In particular, the "cutlet Kiev-style" had to be renamed into "chicken cutlet stuffed with butter". The history of the Polish pork cutlet "schabowy" dates back to the 19th century.