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A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

A veal cutlet, which is pounded and then coated with a mixture of egg and milk. The coated cutlet is then placed in a mixture of breadcrumbs, seasonings, and Parmesan cheese.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.