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côtelette

chop, cutlet

noun kot-LET Rare

Origin: diminutive of côte (rib)

Usage Note

Côtelette is a small rib chop, typically of lamb or pork. Une côtelette d'agneau (lamb chop) is a classic French bistro dish. The word comes from côte (rib/side), with the diminutive suffix -ette. Not to be confused with escalope, which is a boneless cutlet.

Examples

"Il a commandé deux côtelettes d'agneau avec des frites."

Natural Translation

He ordered two lamb chops with fries.

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