Thin slices of meat (usually from the leg or chest) that are typically breaded and fried, or boneless pieces of meat suitable for frying.
From French 'côtelette,' which comes from 'côte' meaning 'rib.' The word traveled through French kitchens into English in the 1700s to describe these rib-cut pieces.
Chicken cutlets and veal cutlets became popular in European nobility because thin meat cooks faster and more evenly—a clever trick that made fancy dinners possible before modern ovens!
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