cutlet

cut·let (kut′lit)

noun

a small slice of meat from the ribs or leg, for frying or broiling, often served breaded
a small, flat croquette of chopped meat or fish

Etymology: altered (infl. by cut) < Fr côtelette, dim. of OFr costel, dim. of coste, rib < L costa: see coast

Converse of object

serve: Serve the cutlets out and pour the sauce over, perhaps garnishing with a sprinkling of fresh herbs.
marinate: Cook the marinated lamb cutlets on the griddle pan, allowing 3-4 minutes on each side.
include: Piccolino's grown-up contemporary dishes include lamb cutlets with Umbrian lentils and tomato salsa.
have: We found a wonderful restaurant in Pyrgi that had the most wonderful lamb cutlets and moussaka I have tasted.
place: Place the cutlets on top of the leeks in the casserole dish.

Modifies a noun

coat: Shape into cutlets coat with barley flour batter and maize flakes and fry.

Adjective modifier

fried: Will compliment grilled and roasted red meats, pan fried cutlets and medallions of game and anything utilizing a strong, mature cheese.
char-grilled: And tonight I am making char-grilled lamb cutlets with cumin and thyme, plus sprouts, roast potatoes and glazed parsnips.

Preposition: with

bone: It is also the name of small round pieces of lean meat such as lamb cutlets with the bone and fat removed.

Noun used with modifier

veal: Try escalopes to serve with a white wine and cream sauce or veal cutlets to breadcrumb & fry.
lamb: It is also the name of small round pieces of lean meat such as lamb cutlets with the bone and fat removed.
pork: One suggestion would be: 6 Duck legs or pork cutlets.
nut: Her husband banned fox hunting so she is above criticism of the nut cutlet brigade.
mutton: Although I must say that after opening a range of can from cod roes to mutton cutlets, there are two that stand out.
venison: Arrange these on a hot dish and place the venison cutlets on top.

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