Cut″let (kŭt″lĕt), n. [F. côtelette, prop., little rib, dim. of côte rib, fr. L. costa. See Coast.] A piece of meat, especially of veal or mutton, cut for broiling.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.