cutlet

Another Italian speaker told The Daily Beast, “Italians would never dedicate a night to the chicken cutlet,” only to pizza.

There was one little lamb cutlet left over and sitting out all by itself, and there was nobody to love it.

Take the remains of a boiled fowl and cut into pieces the size of a small cutlet.

Butter and fill up some cutlet moulds with the forcemeat, and steam them in the oven.

Cut some fillets of grouse into cutlet shapes, also some slices of fried bread; sprinkle the latter with grated Parmesan cheese.

Put a small piece of the small bones of the hare in every cutlet and dish them in a crown.