cutlet

cut·let

C0827500 (kŭt′lĭt)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.

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[French côtelette, from Old French costelette, diminutive of coste, rib, from Latin costa; see kost- in Indo-European roots.]

cutlet

(ˈkʌtlɪt) n1. (Cookery) a piece of meat taken esp from the best end of neck of lamb, pork, etc2. (Cookery) a flat croquette of minced chicken, lobster, etc[C18: from Old French costelette, literally: a little rib, from coste rib, from Latin costa]

cut•let

(ˈkʌt lɪt)

n. 1. a slice of meat, esp. of veal, for broiling or frying. 2. a flat croquette of minced food, as chicken or vegetables. [1700–10; < French côtelette, Old French costelette diminutive of coste rib < Latin costa]

cutlet

- Not based on "cut," but rather on Latin costa, "rib," which later became French costelette, "little rib piece."See also related terms for rib.

Thesaurus

Noun

1.

cutlet - thin slice of meat (especially veal) usually fried or broiledescallop, scollop, scallopslice, piece - a serving that has been cut from a larger portion; "a piece of pie"; "a slice of bread"

Translations

生肉片肉排肉片

cutlet

(ˈkatlit) noun a small slice of meat (mutton, veal, pork) on a rib or other bone. lamb cutlets. 肉排 肉片，肉排

cutlet

→ 生肉片zhCN