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.
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.
Other Word Forms
Origin of cutlet
- French côtelette from Old French costelette diminutive of coste rib from Latin costa kost- in Indo-European roots
From American Heritage Dictionary of the English Language, 5th Edition