from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thin slice of meat, usually veal or lamb, cut from the leg or ribs.
- n. A patty of chopped meat or fish, usually coated with bread crumbs and fried; a flat croquette.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A thin slice of meat, usually fried.
- n. A chop, a specific piece of meat cut from the side of an animal, especially said of pork, chicken, and beef.
from the GNU version of the Collaborative International Dictionary of English
- n. A piece of meat, especially of veal or mutton, cut for broiling.
from The Century Dictionary and Cyclopedia
- n. A piece of meat, especially veal or mutton, cut horizontally from the upper part of the leg, for broiling or frying.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. thin slice of meat (especially veal) usually fried or broiled
French côtelette, from Old French costelette, diminutive of coste, rib, from Latin costa; see kost- in Indo-European roots.(American Heritage® Dictionary of the English Language, Fourth Edition)
From French côtelette (recorded in English since 1706), from Old French costelette "little rib," from coste "rib, side", from Latin costa; influenced (popular etymology) by English cut. (Wiktionary)