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Cutlet (derived from ''côtelette'', ''côte'' ("rib")) refers to: # a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a ''cotoletta'', ''Kotelett'', ''kotlet'' or ''kotleta'') # a fried breaded cutlet # a croquette made of ground meat # a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak # a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail # various preparations using fried cutlets or croquettes == American cuisine == From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American cuisine a cutlet is most famously made using chicken. The cutlet is usually run through flour, egg and bread crumbs, then fried in a pan with some oil. Cutlets are used in several different meals. The inventor of the modern American chicken cutlet is thought to be Michael Santaniello. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「cutlet」の詳細全文を読む スポンサード リンク
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