cutlet

From French côtelette (recorded in English since 1706), from Middle French costelette (“little rib”), from Old French coste (“rib, side”), from Latin costa. Influenced by English cut, as if from cut +‎ -let.

cutlet (plural cutlets)

1. A thin slice of meat, usually fried.
2. A chop, a specific piece of meat (especially pork, chicken, or beef) cut from the side of an animal.
3. A piece of fish that has been cut perpendicular to the spine, rather than parallel (as with a fillet); often synonymous with steak.
4. A prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail.

• scallop

• “cutlet” in Douglas Harper, Online Etymology Dictionary, 2001–2019.

• cuttle