- 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
Origin of cutletaltered (infl. by cut) from French côtelette, diminutive of Old French costel, diminutive of coste, rib from Classical Latin costa: see coast
- A thin slice of meat, usually veal or lamb, cut from the leg or ribs.
- A patty of chopped meat or fish, usually coated with bread crumbs and fried; a flat croquette.
Origin of cutletFrench côtelette from Old French costelette diminutive of coste rib from Latin costa ; see kost- in Indo-European roots.