An interesting piece of delight, which derived its name from the french word côtelette pronounced as “cotu let”. The history of cutlet is very old. Predominantly associated with veal and other forms of meat, Indian masters made it in vegetable as well. So one evening, when our appetite was at the synergy, made some côtelette. I fried it in coconut oil to get that nostalgic flavor. Perfectly synchronizes with a steamy tea on a warm evening.