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Cutlet
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<p>In cuisine, cutlet refers to: </p> <ol><li>a thin slice of <a href="/facts/Meat/DUHTTM1d">meat</a> from the leg or ribs of <a href="/facts/Lamb_and_mutton/IqmfKI1j">mutton</a>, <a href="/facts/Veal/mwCTI1Pg">veal</a>, <a href="/facts/Pork/TuIYFNeU">pork</a>, or chicken</li> <li>a dish made of such slice, often <a href="/facts/Breaded_cutlet/QSCcMC4z">breaded</a> (also known in various languages as a <i><a href="/facts/Cotoletta/1HBnFYg5">cotoletta</a></i>, <i><a href="/facts/Kotellet/vYY63sJY">Kotelett</a></i>, <i>kotlet</i> or <i>kotleta</i>)</li> <li>a <a href="/facts/Croquette/PBC8Ijs9">croquette</a> or cutlet-shaped <a href="/facts/Patty/yepud7E0">patty</a> made of <a href="/facts/Ground_meat/P5l7c8n2">ground meat</a></li> <li>a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with <a href="/facts/Fish_fillet/jf1N21zU">fillets</a>); often synonymous with <a href="/facts/Steak/ktwyTE9R">steak</a></li> <li>a <a href="/facts/Shrimp_and_prawn_as_food/nEeKan4H">prawn or shrimp</a> with its head and outer shell removed, leaving only the flesh and tail</li> <li>a mash of vegetables (usually <a href="/facts/Potatoes/F8jRVExs">potatoes</a>) fried with <a href="/facts/Bread/Sr4Ucgfq">bread</a></li></ol>