| KATSU | Breaded and fried Japanese dish |
| TEMPURA | Battered and fried Japanese dish (7) |
| CUTLETBOTHWAYS | One breaded and grilled and one breaded and fried? |
| OKRA | Breaded and fried pod vegetable that's a side dish at Cracker Barrel |
| CROQUETTE | Breaded and fried tidbit |
| MILANESE | Thinly sliced, breaded, and fried in a trattoria |
| SCHNITZEL | Slice of meat, breaded and fried |
| POPPER | A press-stud; a utensil in which to cook/puff corn kernels; or, a stuffed, breaded and fried jalapeno (6) |
| ESCALOPE | From French for "shell", a culinary term referring to a flattened cutlet of meat, typically breaded and fried in a similar manner to schnitzel (8) |
| TEMPERA | Deep-fried Japanese dish; Painting medium or technique (7) |
| PARM | Breaded and topped with tomato sauce and mozzarella, for short |
| TONKATSU | Deep-fried Japanese pork cutlet |
| OMELETTE | Which dish consists of eggs, beaten and fried, and served folded around other ingredients (8) |
| RISSOLE | Mixture of meat and spices coated in egg and breadcrumbs and fried (7) |
| GYOZA | A Japanese dish originating in China consisting of cases of dough stuffed with ground meat, fish or vegetables and fried (5) |
| FRENCHTOAST | Breakfast dish consisting of sliced bread dipped in egg and milk and fried (6,5) |
| ROSTI | Swiss dish of grated and fried potatoes |
| CHOWMEIN | Chinese-style dish of shredded meat(s) and fried noodles (4,4) |
| ESCALOPES | Thin slices of meat, coated with egg and breadcrumbs and fried (9) |
| ENCHILADA | Mexican dish consisting of a tortilla rolled around a savoury filling and fried, usually served with a chilli sauce (9) |
