côtelette

Côtelette is a French culinary term referring to a slice of meat, usually from the rib or loin, and typically served with the bone. It most often denotes pork or veal, but can also be used for lamb or beef. In French cooking, a côtelette is often distinguished from an escalopes, which are boneless and thinner. The meat is usually seasoned and cooked by pan-frying, grilling, or roasting; many recipes also call for breading, producing a côtelette panée.

Breaded versions are common both in France and abroad. A côtelette à la milanaise, for example, is inspired by the Italian cotoletta alla milanese and involves breading the cutlet and frying it in oil or butter. The name cotoletta exists in Italian cuisine; the Milanese style has a long tradition and has influenced many European preparations.

Etymology: the word derives from the French côte (rib) with the diminutive suffix -ette, literally meaning a small rib portion.

In practice, the term covers a family of dishes rather than a single standardized recipe: different meats, bone-in or boneless preparations, and various accompaniments are used depending on region and tradition. The concept remains a staple in home cooking and brasserie menus as a straightforward, versatile main course.