cutlet
nounEtymology From French côtelette (recorded in English since 1706), from Middle French costelette (“little rib”), from coste + -elette, from Old French coste (“rib, side”), from Latin costa. Influenced by English cut, as if from cut + -let. Doublet of kotlet and kotleta.
1
A thin slice of meat, usually fried.
2
A chop, a specific piece of meat (especially pork, chicken, or beef) cut from the side of an animal.
3
A piece of fish that has been cut perpendicular to the spine, rather than parallel (as with a fillet); often synonymous with steak.
4
A prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail.
5
A mash of vegetables (usually potatoes) fried with bread.
- Derived terms
- Aberdeen cutlet, chicken cutlet, chicken cutlet Kiev-style, chicken cutlet Kyiv-style, cutlet Kiev-style, cutlet Kyiv-style, Kiev-style chicken cutlet, Kiev-style cutlet, Kyiv-style chicken cutlet, Kyiv-style cutlet, Mikoyan cutlet, nut cutlet, Pojarski cutlet, Pozharsky cutlet, Viennese cutlet