Cutlet
Meat dish
Nº Q10872500 ★★★
Rare · Knowledge
Cutlet
Meat dish
In cuisine, cutlet (derived from French côtelette, côte, 'rib') refers to: a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotellet, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak a prawn or shrimp with its head and outer shell removed, leaving only the flesh and t...
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From Wikipedia
In cuisine, cutlet (derived from French côtelette, côte, 'rib') refers to: a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotellet, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail a mash of vegetables (usually potatoes) fried with bread
Text: Wikipédia, CC BY-SA 4.0. · Image: Robek (CC BY-SA 3.0) ·
