Chicken breast which still has the upper part of the wing attached.

A false cutlet, slice or savoury mixture shaped like a cutlet, usually fried.

"Lobster cutlets in Parisian style." A cutlet mould is lined with aspic, decorated with pistachios, filled with lobster puréed with butter, turned out and served on a mixture of cooked lobster and truffles, pistachios and lobster butter, garnished with crayfish tails.

"Lobster cutlet in the style of Moldavia." A cutlet mould is lined with aspic, decorated with truffles, filled with lobster froth, turned out and served with Russian salad.

"Salmon cutlet." Salmon purée mixed with butter or aspic and cream, put into small cutlet moulds, cooled and turned out.

"Salmon cutlets in Russian style." Salmon froth put into a cutlet mould lined with sauce chaud-froid mixed with caviar. They are served with Russian salad.

"Salmon cutlets in Italian style." Salmon pâté mixed with butter and tomato purée put into a cutlet mould lined with sauce chaud-froid decorated with truffle, served on salade italienne with pistachios.