Definition

Noun: 1. A thin slice of meat, typically from the leg of veal, lamb, or pork, often coated in breadcrumbs and fried or broiled. This is the primary culinary definition, referring to a specific prepared dish or the cut of meat used for it. 2. A flat, breaded, and fried patty made from ground meat, fish, or vegetables. This is a common modern usage, especially in contexts like "chicken cutlet" or "vegetable cutlet."

Examples

• Noun:
  • For dinner, she prepared a veal cutlet with lemon and herbs.
  • The sandwich was made with a crispy breaded chicken cutlet.
  • He ordered the pork cutlet, which was served with apple sauce.

Advanced Usage

• "Cutlet" vs. "Escalope": In some culinary traditions, an "escalope" refers specifically to a thin, unbreaded slice of meat, while a "cutlet" is often breaded. However, in general usage, the terms are frequently used interchangeably.
• "Katsu": In Japanese cuisine, dishes like "tonkatsu" (breaded pork cutlet) are directly derived from the Western concept of a cutlet.

Variants and Related Words

• Cutlet can also be spelled côtelette (from French) or kotlet (in some Eastern European cuisines), reflecting its origin.
• Escalope (n): A thin slice of meat, often from veal, that may or may not be breaded.
• Schnitzel (n): A German/Austrian dish consisting of a thin slice of meat, usually breaded and fried, very similar to a cutlet.

Synonyms

• Patty (when referring to a ground meat version).
• Slice (of meat).
• Escalope.

Related Phrases

• "Chicken cutlet sandwich": A common sandwich featuring a breaded and fried chicken cutlet.
• "Veal cutlet parmigiana": A dish where a breaded veal cutlet is topped with tomato sauce and cheese and baked.

Noun

1. thin slice of meat (especially veal) usually fried or broiled