A piece of meat, especially of veal or mutton, cut for broiling.

A tender, thin, boneless cut of meat

thin slice of meat (especially veal) usually fried or broiled

a small slice of veal, mutton or lamb , trimmed into shape and usually part of the rib

A small slice of meat served breaded and fried or broiled and sauced.

A small Piece of meat cut from the leg or rib of veal or pork, or a croquette mixture made into the shape of a cutlet.