Cutlet vs. Rissole — What's the Difference?
Difference Between Cutlet and Rissole
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Compare with Definitions
Cutlet
Cutlet (derived from French côtelette, côte, "rib") refers to:
Rissole
A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
Cutlet
A thin slice of meat, usually veal or lamb, cut from the leg or ribs.
Rissole
A small, pastry-enclosed croquette of finely minced meat or fish, usually fried in deep fat.
Cutlet
A patty of chopped meat or fish, usually coated with bread crumbs and fried; a flat croquette.
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Rissole
Browned by frying.
Cutlet
A thin slice of meat, usually fried.
Rissole
A ball of meat, some variants covered in pastry, which has been fried or barbecued.
Cutlet
A chop, a specific piece of meat (especially pork, chicken, or beef) cut from the side of an animal.
Rissole
An RSL club.
Cutlet
A piece of fish that has been cut perpendicular to the spine, rather than parallel (as with a fillet); often synonymous with steak.
Rissole
(cooking) To turn (meat) into a rissole or rissoles.
Cutlet
A prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail.
Rissole
To reject or eject; to get rid of.
Cutlet
A piece of meat, especially of veal or mutton, cut for broiling.
Rissole
A small ball of rich minced meat or fish, covered with pastry and fried.
Cutlet
Thin slice of meat (especially veal) usually fried or broiled
Rissole
Minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
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