cutlet

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

== American and Canadian cuisines == alt=A tray of Italian-American style chicken cutlets|thumb|205x205px|A tray of Italian-American cuisine|Italian-American style [[chicken cutlets]] From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The cutlet is usually coated with flour, egg and bread crumbs, then fried in a pan with some oil.