Find the word definition

Crossword clues for cutlet

Longman Dictionary of Contemporary English
lamb chop/cutlet/stew etc
▪ turkey cutlets
▪ Fish Conger eel: buy cutlets.
▪ He needs breaded veal cutlets as well.
▪ He pulled a scrap of meat from the cutlet in his hand and tossed it into the air.
▪ Loi caught a splendid dorado to provide juicy fresh fish cutlets.
▪ Stubb orders him to prepare cutlets the next night.
▪ The quails and the cutlets were safe.
▪ Uncle Sammler, would you join me for a cutlet?
▪ We begin with the nut cutlets of a vegetarian household where Harriet and Vesey meet as adolescents.
The Collaborative International Dictionary

Cutlet \Cut"let\ (k[u^]t"l[e^]t), n. [F. c[^o]telette, prop., little rib, dim. of c[^o]te rib, fr. L. costa. See Coast.] A piece of meat, especially of veal or mutton, cut for broiling.

Douglas Harper's Etymology Dictionary

1706, from French côtelette, from Old French costelette "little rib" (14c.), a double diminutive of coste "rib, side," from Latin costa (see coast (n.)); influenced by English cut.


n. 1 A thin slice of meat, usually fried. 2 A chop, a specific piece of meat cut from the side of an animal, especially said of pork, chicken, and beef.


n. thin slice of meat (especially veal) usually fried or broiled [syn: scallop, scollop, escallop]


Cutlet (derived from côtelette, côte (" rib")) refers to:

  1. a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
  2. a fried breaded cutlet
  3. a croquette made of ground meat
  4. a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak
  5. a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
  6. various preparations using fried cutlets or croquettes

Usage examples of "cutlet".

English dishes, he was acquainted with the French system of cooking, and did fricandeaus, cutlets, ragouts, and above all, the excellent French soup, which is one of the principal glories of France.

When cold and very firm cut out the cutlets, giving a border of aspic to each.

The kippers had of course been brought from home, but the perfectly fresh eggs, butter, cream and veal cutlets were from the island of Brazza itself and the new sack of true Mocha from a friendly Turkish ship encountered off the Bocche di Cattaro.

I want bread and cheese, an omelette, a couple of beef cutlets, and a drink of Chian wine at once!

Five minutes afterward Paganel began to grill large slices of venison on the embers made by the use of the LLARETTAS, and in about ten minutes a dish was ready, which he served up to his companions by the tempting name of guanaco cutlets.

That pork cutlet ya ate for supper, ya know that money came from a farmer in Akita, the thousand yen he gave me with his hand all black, ya know that?

Their immediate view was a snowy-white tablecloth with a shining centre dish of foppish little cutlets, each with a wisp of ornamental paper, and a surrounding bank of mashed potatoes.

She settled for consomme Madrilene, salmon cutlets Mornay, crown roast of lamb with saffron rice and then, since strawberries were to he had, a meringue gateau, topped with lashings of cream.

Angela between them conjured up homemade soup, trout with almonds, lamb cutlets with spinach from the garden and a rhubarb crumble with cream.

Angela, serving up tiny pancakes filled with mushrooms, lamb cutlets with a host of vegetables and a syllabub to follow, and there was time to sit over their coffee before leaving for the theatre.

Soles followed the eggs, and then came cutlets, and afterwards asparagus.

The poor SAVANT was obliged to own that his cutlets could not be relished, even by hungry men.

English dishes, he was acquainted with the French system of cooking, and did fricandeaus, cutlets, ragouts, and above all, the excellent French soup, which is one of the principal glories of France.

It tasted something as I should conceive a royal cutlet from the thigh of Louis le Gros might have tasted, supposing him to have been killed the first day after the venison season, and that particular venison season contemporary with an unusually fine vintage of the vineyards of Champagne.

The fatigued travelers stretched out on the sheltered ground and made a long boggie snack from Frito's store of dwarfloaf, boggie-brewed ale, and breaded veal cutlets.