cutlet
1. A thin, tender cut of meat (usually from lamb, pork or veal) taken from the leg or rib section. Cutlets are best when quickly cooked, such as sautéed or grilled. 2. A mixture of finely chopped meat, fish or poultry that's bound with a sauce or egg mixture and formed into the shape of a cutlet. This type of formed cutlet is often dipped into beaten egg and then into bread crumbs before being fried.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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