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

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

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