Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

cutlet a term used in butchery and meat cookery which has more than one meaning. The first is a neck chop of mutton or lamb. The second is one which applies to veal; a veal cutlet is a flat piece of veal (on or off the bone, depending on whether it incorporates a small piece of bone). Thirdly, a cutlet may be a round or preferably cutlet-shaped patty formed of minced meat or fish (or a substitute, as in ‘nut cutlet’) bound with a thick velouté sauce, like a rissole (of the English variety) or croquette.