Definitions
thin slice of meat (especially veal) usually fried or broiled
Word origin
From French côtelette (recorded in English since 1706), from Middle French costelette (“little rib”), from coste + -elette, from Old French coste (“rib, side”), from Latin costa. Influenced by English cut, as if from cut + -let. Doublet of kotlet and kotleta.
Source: Wiktionary, CC BY-SA 4.0
Used as a crossword answer1 curated clues
01“Thin meat slice”6 letters
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