cutlet

From French côtelette (recorded in English since 1706), from Middle French costelette (“little rib”), from coste + -elette, from Old French coste (“rib, side”), from Latin costa. Influenced by English cut, as if from cut +‎ -let.

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cutlet (plural cutlets)

1. A thin slice of meat, usually fried.

   Synonym: scallop

2. A chop, a specific piece of meat (especially pork, chicken, or beef) cut from the side of an animal.
3. A piece of fish that has been cut perpendicular to the spine, rather than parallel (as with a fillet); often synonymous with steak.
4. A prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail.
5. A mash of vegetables (usually potatoes) fried with bread

• → Burmese: ကတ်သလိတ် (katsa.lit)
• → Cantonese: 吉列 (gat1 lit6)
  • → Chinese: 吉列 (jíliè)
• → Japanese: カツレツ (katsuretsu)
  • Japanese: カツ (katsu)
    • → English: katsu
    • ⇒ Japanese: 豚カツ (tonkatsu)
      • → English: tonkatsu

• Douglas Harper (2001–2024) “cutlet”, in Online Etymology Dictionary.

• cuttle