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cutlet

Definitions

  • WordNet 3.6
    • n cutlet thin slice of meat (especially veal) usually fried or broiled
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Webster's Revised Unabridged Dictionary
    • n Cutlet kŭt"lĕt A piece of meat, especially of veal or mutton, cut for broiling.
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Century Dictionary and Cyclopedia
    • n cutlet A piece of meat, especially veal or mutton, cut horizontally from the upper part of the leg, for broiling or frying.
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Chambers's Twentieth Century Dictionary
    • n Cutlet kut′let a slice of meat cut off for cooking, esp. of mutton or veal—generally the rib and the meat belonging to it.
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Quotations

  • Vladimir Ilyich Lenin
    Vladimir%20Ilyich%20Lenin
    “I am a bad, wicked man, but I am practicing moral self-purification; I don't eat meat any more, I now eat rice cutlets.”

Etymology

Webster's Revised Unabridged Dictionary
F. côtelette, prop., little rib, dim. of côte, rib, fr. L. costa,. See Coast
Chambers's Twentieth Century Dictionary
Fr. côtelette, dim. of côte, from L. costa, a rib.

Usage

In literature:

Then mould into cutlets, which you roll in egg and bread crumbs.
"The Cookery Blue Book" by Society for Christian Work of the First Unitarian Church, San Francisco, California
It was delicious, as were also the samli, the woodcock, the lamb cutlets and the ice-cream.
"Life and sport in China" by Oliver G. Ready
When he had finished his salmon, he helped himself to veal cutlets; beer and coffee were served by the waiters.
"Up The Baltic" by Oliver Optic
As a usual thing veal cutlets are either half raw, or cooked until dry and hard.
"Health on the Farm" by H. F. Harris
Give me three of those cutlets.
"If Winter Don't" by Barry Pain
Lentil, with forcemeat cutlets.
"New Vegetarian Dishes" by Mrs. Bowdich
After a cutlet and a glass of wine she had colour, and began to talk.
"The Master Mummer" by E. Phillips Oppenheim
One day at the inn they served me cutlets a la Nevers.
"The Duke's Motto" by Justin Huntly McCarthy
After salad we had veal cutlets.
"The Land of Thor" by J. Ross Browne
Veal cutlets, see No.
"The Cook's Oracle; and Housekeeper's Manual" by William Kitchiner
Stew some spinach, put it into a dish, and lay the cutlets round it.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
But I'll let you have this yearling at cutlet prices.
"Out of the Depths" by Robert Ames Bennet
Supreme of Cutlets Fowls.
"The Lady's Own Cookery Book, and New Dinner-Table Directory;" by Charlotte Campbell Bury
Tell the cook these cutlets were remarkably well dressed.
"The Pirate and The Three Cutters" by Frederick Marryat
Serve with roast veal or breaded veal cutlets.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
But only think of him who converts your cutlet into charcoal, and your steak into starch!
"Nuts and Nutcrackers" by Charles James Lever
Instead, the old man, who was hard of hearing, flung them a couple cutlets, which worked even better, and had protein besides.
"The Sloths of Kruvny" by Vern Fearing
To form cutlets similar to the fillet cutlets, place them in a frying-pan, and let them poach in water.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
Every cutlet costs an "entrechat"!
"Confessions Of Con Cregan An Irish Gil Blas" by Charles James Lever
Fish, cutlets, croquets, rissoles and fritters are well fried at a temperature of 380 deg.
"Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 3" by Various
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In poetry:

Are the requisites all in the toilet?
The frills round the cutlets can wait
Till the girl has replenished the cruets
And switched on the logs in the grate.
"How To Get On In Society" by Sir John Betjeman

In news:

Fry 3 cutlets until golden brown and crisp, 2 to 3 minutes per side.
Wipe out skillet and repeat with remaining 1/4 cup oil and remaining 3 cutlets.
Donkkaseu, the Korean interpretation of the Japanese tonkatsu— a breaded pork cutlet likely linked to the French veal côtelette— is a pretty meaty dish by Asian standards.
Bring it to a boil and cook for 1 or 2 minutes to form a glaze, then return the cutlets to the skillet, turning them to coat evenly.
Bobby Flay's Phenomenal Chicken Cutlets.
Pistachio Crusted Eggplant Cutlets.
Spicy pork cutlets with polenta .
Chicken Florentine Roll-Ups Perfect for entertaining, these chicken cutlets are stuffed with spinach, sun-dried tomatoes, walnuts and just enough.
Thin, quick-cooking cutlets of chicken, pork, or beef are perfect for weeknight dinners.
I'm not sure that I exceed the national annual average of 81 pounds per person, which is about equal to three cutlets a week.
Master chef Jacques Pépin prepares a perfect veal cutlet.
A pork tenderloin can be thinly sliced, then pounded into cutlets.
Hearty mountain food makes up the diet of the Valdostani, as in this typical veal cutlet stuffed with Fontina cheese.
Watch Mary Ann Esposito make Veal Cutlets with Fontina at CiaoItalia.com.
4 large, thin veal cutlets (about 4 oz.
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