cut·let 
(kŭtlĭt)
(kŭtlĭt)n.
1. A thin slice of meat, usually veal or lamb, cut from the leg or ribs.
2. A patty of chopped meat or fish, usually coated with bread crumbs and fried; a flat croquette.
[French côtelette, from Old French costelette, diminutive of coste, rib, from Latin costa; see kost- in the Appendix of Indo-European roots.]