Kotellets ( Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Koteletts, Karree, Karbonade or

cutlet Cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a '' cotoletta ...

s, are a

German German(s) may refer to: * Germany (of or related to) ** Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ge ...

meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on both sides of the spine behind the neck. Koteletts are typically offered from

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

, veal and

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

, but they can also come from

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

. Usually, koteletts are served either

roasted Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizatio ...

grilled Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

, but in some cases they are also served

breaded Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...

(cf.

breaded cutlet Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''fil ...

Kinds of meat used for koteletts

Pork

The part where the koteletts are taken from reach from the front to the hind leg. Due to the proximity to the neck, koteletts taken from the front are also known as "Nackenkotelett" (lit. neck kotelett) in Germany or "Halskotelett" in Switzerland. The middle ones are known as "Stielkotelett" or "Rippenkotelett" (lit. rib kotelett) due to the long and closely fitting rib cage. The hind koteletts, including parts of the

fillet Fillet may refer to: *Annulet (architecture), part of a column capital, also called a fillet *Fillet (aircraft), a fairing smoothing the airflow at a joint between two components *Fillet (clothing), a headband *Fillet (cut), a piece of meat *Fille ...

, are known as "Lummerkotelett", "Lendenkotelett" or "Filetkotelett" (lit. loin kotelett or fillet kotelett) in Germany or "Nierenstück" (en. loin) in Switzerland. These hind koteletts are especially low on bones and fat.

Veal

Only the front part of the ribs are used to make koteletts when speaking of veal. The hind part of the ribs is typically sold without the bones.

Mutton

Similarly to the veal, koteletts from mutton are taken from the front or middle part of the ribs only.

Beef

The front kotelett of the beef is known as "Hochrippe" (lit. high ribs) and is usually used as boiled beef,

goulash Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the n ...

or, without the bones, as

steak A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patti ...

. The hind kotelett or the beef is known in two variants: with ribs and without. Together with the fillet, it is similar to the

t-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each s ...

. Without bones, it is also sold as Roastbeef or

rump steak Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: * A steak from the top half of an American-cut round steak primal * A British- or Australian-cut from the ru ...

Fish

In some instances, the slices of fish with several centimeters of thickness that are cut vertically from the spine are known as koteletts as well. They are typically cut from bigger

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

such as

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

Trivia

In Switzerland, the popular

Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''cervelas'' in ...

sausage is also known as the kotelett of the laborer.

Dish variants

File:Frankfurter-rippchen-001.jpg, Salted and boiled pork kotelett File:Pork chops served.jpg, Grilled pork koteletts File:2011-11-26 Schweinekotelett Knochen paniert gebraten.JPG, Fried and breaded pork kotelett

References

Austrian cuisine Beef dishes German meat dishes Pork dishes Swiss cuisine Veal dishes