A cutlet is a small, thin slice of meat or poultry taken from the leg or ribs. "Cutlet" derives from the French word côtelette. In French, côte means rib. (Some cutlets are "riblets" which are small cuts taken from the tip fo the ribs.)

Many classic recipes, like veal parmesan, call for cutlets, because they are particularly tender and easy to pound. Chicken tenders are sometimes labeled cutlets, as well. We like to use cutlets for impromptu stir-fries, as they're thin and easy to slice just before tossing into a hot pan.

Recipe: Seared Chicken Cutlets With Mushrooms
Recipe: Stir-Fried Chicken And Cabbage With Ginger
Recipe: Veal Cutlets Stuffed With Prosciutto And Sage