 | This article needs additional citations for verification. (February 2012) |
Cutlet (derived from French côtelette, côte, "rib"[1][2]) refers to:
- a thin slice of meat from the leg or ribs of mutton, veal,[2] pork, or chicken
- a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
- a croquette or cutlet-shaped patty made of ground meat
- a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak
- a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
- a mash of vegetables (usually potatoes) fried with bread
- ^ Wedgwood, Hensleigh (1855). "On False Etymologies". Transactions of the Philological Society (6): 69. Archived from the original on 2022-01-05. Retrieved 2022-01-05.
- ^ a b "Cutlet". Oxford English Dictionary. Vol. 2 C (1 Corrected re-issue ed.). Oxford, UK: The Clarendon Press. 1933. p. 1293 – via Internet Archive.