Chops, cutlets and noisettes are all suitable for grilling and frying but are different cuts of meat. There are two types of chops: chump chops (taken from just above the hind leg), which have a round central bone, and the smaller loin chops (from the middle carcass) with a good eye of meat plus a tail of meat and fat curling round it.
Cutlets come from the best end of neck joint. They have an eye of meat with a short bone on one side and a long one on the other. They are smaller than chops, so you usually need two to three per portion.
Noisettes are cut from the eye of the loin and are usually about 2 to 2.5 cm thick. Grill or fry the noisettes until browned on the outside but still pink in the center and it makes a delicious dish.