Definition of cutlet

The word "cutlet" is derived from the French word "coullet," which means "throat" or "neck." This translates to the phrase "petit coullet" in French, which means "little throat." However, the word's usage in its modern sense of a meat-based dish came about due to a cooking technique involved in preparing the meat. In the early 19th century, when meat was still a luxury item, cuts of beef or veal were pounded into thin slices and then shaped and coated with breadcrumbs before being deep-fried or pan-fried. The breadcrumb coating gave them a neat, oval shape reminiscent of a neck or throat (coullet). The dish gained popularity in France, where it was known as "escalope de veau à la Parisienne," which translates to "Paris cutlet." As it made its way into English-speaking countries, the term "cutlet" became the preferred name due to its brevity, ease of pronunciation, and simple meaning. In summary, the word "cutlet" originated from the French word "coullet," which literally meant "little throat," but its modern usage as a term for a breadcrumb-coated meat dish came about due to the similar shape of the pounded-meat slices.