CUTLETS Meaning and
Definition
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Cutlets are a type of food consisting of thinly sliced or pounded meat or vegetable that is typically breaded and then fried or sautéed. They are characterized by their flattened shape and quick cooking process, making them a popular choice for a simple yet satisfying meal.
Traditionally, cutlets are made with meat, usually chicken, veal, or pork, but they can also be prepared using fish, tofu, or vegetables such as eggplant or zucchini. To create a cutlet, the meat or vegetable is first pounded thin to ensure even cooking and tenderness. It is then typically coated in flour, dipped in beaten eggs, and finally coated with breadcrumbs or a combination of breadcrumbs and spices.
Cutlets are typically cooked in hot oil or butter until they achieve a crispy, golden brown exterior. This cooking technique enhances the flavors and textures of the meat or vegetable, resulting in a delicious and satisfying dish. Cutlets can be served as a standalone item or used as a base for other dishes such as sandwiches or salads.
Due to their versatility, cutlets are enjoyed in various cuisines around the world. They are a popular dish in European, Asian, and Middle Eastern cuisines and are often served with a side of vegetables, rice, or mashed potatoes. Their ease of preparation and wide range of possible variations make cutlets a convenient and delicious choice for many home cooks and restaurant menus.
Common Misspellings for CUTLETS
Etymology of CUTLETS
The word "cutlet" originated from the French word "cotelette", which traces back to the Old French word "costelette". In turn, "costelette" derived from the Latin word "costa", meaning "rib". The term was originally used to refer to a small slice of meat, particularly from the ribs of an animal. Over time, the word "cutlet" came to encompass various kinds of meat preparations, including breaded and fried meat slices or small boneless chops.
Similar spelling words for CUTLETS
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