| Change log entry 66565 | |
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| Processed by: | richwarm (2018-10-20 00:23:40 GMT) |
| Comment: |
<< review queue entry 63090 - submitted by 'goldyn_chyld' >> Wp: 吉列（Cutlet）源自法文的côtelette，原本泛指肉片，現已特指經油炸過後的肉片，常見於日本料理，稱為「カツ」。吉列通常是將主料先沾上麵包糠再放於熱油中，炸至外脆內嫩。吉列的主料有很多，例如豬排、雞排、魚、蝦及蠔（牡蠣）等。 see GI (try 吉列 肉) since 吉列 is also used for Gilette ------------------------------ Editor: 1) I know "breaded cutlet" is commonly used to refer to the fried dish, but it can also be used to refer to a raw cutlet that has been breaded in preparation for frying, as in "Place the breaded cutlet into the hot oil and fry until browned turning to cook both sides." http://thehiddenpantry.blogspot.com/2014/02/chicken-cutlets-and-rice-pilaf-penny.html This article is titled "Breaded and Fried Cutlets Can’t Miss" https://www.nytimes.com/2013/09/25/dining/breaded-and-fried-cutlets-cant-miss.html So I'm adopting their wording. 2) 吉列 seems likely to have come from English "cutlet" via Cantonese, rather than directly to Mandarin from French. i.e. cutlet --> 吉列[gat1 lit6] --> 吉列[jíliè] rather than côtelette --> jíliè gat1 lit6 吉列 [...] 〈loan from Eng. cutlet; precedes names of meat...〉cutlet, i.e. a usu. small piece of meat to be fried or that has been fried (ABC Cantonese Dictionary) https://en.wiktionary.org/wiki/%E5%90%89%E5%88%97 |
| Diff: |
# 吉列 吉列 [ji2 lie4] /breaded cutlet (loanword)/ + 吉列 吉列 [ji2 lie4] /breaded and fried cutlet (loanword via Cantonese)/ |