Also 8 costelet(te, (9 côtelette). [a. F. côtelette (formerly costelette, whence 18th-c. Eng. form), double dim. of coste, côte (dim. costele) rib. The mod. Eng. spelling suggests that it is a dim. of cut. In menus the French form is frequently used.] A small piece of meat, generally mutton or veal, in the former case usually cut off the ribs, esp. the smaller ones near the neck, used for broiling, frying, etc.
1706. Phillips (ed. Kersey), Cutlets, a Term in Cookery, a dainty Dish made of the short Ribs of a Neck of Mutton.
1727. Bradley, Fam. Dict., s.v. Filets, Another Way to order Slices of Veal or Cutlets.
a. 1734. North, Lives, I. 95. He desired the company of some friends to join in a costelet and a sallad at Chattelin’s.
1796. Mrs. Glasse, Cookery, v. 45. Take a leg of lamb, cut it in thin cutlets across the grain.
1886. G. Allen, Maimie’s Sake, x. See that she … has a nice cutlet and a glass of hock.
