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Cuts

Cutlet Cut

côtelette

A cutlet is made by cutting the rib or loin section of a veal or pork carcass, usually thinner than a chop and with the bone left in. The English word “cutlet” comes from the French côte, meaning “rib.” The cut is often coated in breadcrumbs and fried.

Where It’s Used

“Cut the veal into bone-in cutlets and coat them in breadcrumbs.”

Glossary

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E
Karsilastirma

Escalope

An escalope is a flat, wide slice of meat, such as veal, chicken, or fish, cut on the bias and usually pounded thinner with a mallet. The French word derives from a term meaning shell or thin slice. Because it is thin, it is suitable for quick cooking over high heat.
R
Karsilastirma

Rib Chop Cut

A rib chop cut is a bone-in meat cut made by slicing the rib section of a lamb or beef carcass vertically so that each slice includes a rib bone. The bone protects the meat during cooking and also serves as a handle when serving. This classic meat cut is often chosen for grilling and oven cooking.
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