Schnitzel is a thin meat cutlet that is pounded until tender and then breaded and fried, and it is a culinary staple in German-speaking countries and communities. The word "schnitzel" comes from the German verb "schnitten," meaning "to cut". The meat used in a schnitzel can come from any of several animals, but it is always cut away from the bone and thinly sliced. Pork schnitzel (Schweineschnitzel) is made from boneless pork chops, while chicken schnitzel (Hänchenschnitzel or Huhnerschnitzel) is made from boneless chicken breast. The best-known variation on the theme is Wiener Schnitzel, or Viennese schnitzel, which is a designation now protected by German and Austrian law and limited to schnitzel made of veal. Any substitute must be labeled; for example, it would be called Wiener Schnitzel vom Schwein if made of pork. Schnitzel is very similar to the dish escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.