View source for Kotelett

{{Short description|German sliced meat dish}}
{{refimprove|date=August 2017}}
[[File:Veal_chop,_2006.jpg|alt=veal kotelett|thumb|Raw kotelett from [[veal]]]]
'''Koteletts''' ([[French language|Fr.]] ''{{lang|fr|côtelette}}'' „chop“, from Fr. ''{{lang|fr|côte}}'' resp. [[Latin|Lat.]] ''{{lang|la|costa}}'' „rib“), also known as '''Karree''', '''Karbonade'''<ref>{{Cite web|url=http://www.essen-und-trinken.de/kotelett|title=Kotelett|website=ESSEN UND TRINKEN|language=de-DE|access-date=2017-08-17}}</ref> or '''[[cutlet]]s''', are a [[Germany|German]] meat dish made of slices of meat from the [[Pork ribs|rib area]], including the bone. The piece of rib is found on both sides of the [[Vertebral column|spine]] behind the [[neck]]. Koteletts are typically offered from [[pork]], [[veal]] and [[Lamb and mutton|mutton]], but they can also come from [[beef]].
Usually, koteletts are served either [[Roasting|roasted]] or [[Grilling|grilled]], but in some cases they are also served [[Bread crumbs|breaded]] (cf. [[breaded cutlet]]).
== Kinds of meat used for koteletts ==
[[File:Schwein-Nacken.png|thumb|Pork: front or neck kotelett]]
[[File:Schwein-Stielkotelett.png|thumb|Pork: middle kotelett]]
[[File:Schwein-Lendenkotelett.png|thumb|Pork: hind or fillet kotelett]]
=== 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 (cut)|fillet]], 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]] or, without the bones, as [[steak]]. 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]]. Without bones, it is also sold as [[Roast beef|Roastbeef]] or [[rump steak]].
=== 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 as food|fish]] such as [[cod]].
== Trivia ==
In Switzerland, the popular [[Cervelat]] sausage is also known as the 'working man's kotelett'.<ref>{{Citation|last=Spiess|first=Ladina|title=Arbeiterkoteletts|date=2013-08-05|url=https://www.srf.ch/sendungen/a-point/arbeiterkoteletts|last2=Flüeler|first2=Brigitt|publisher=Schweizer Radio und Fernsehen SRF|language=de-CH|accessdate=2017-08-16}}</ref>
== Dish variants ==
<gallery class="center" caption="" widths="220px" heights="160px">
File:Frankfurter-rippchen-001.jpg|Salted and boiled [[pork|pork kotelett]]
File:Pork chops served.jpg|Grilled pork koteletts
File:2011-11-26 Schweinekotelett Knochen paniert gebraten.JPG|Fried and breaded pork kotelett
</gallery>
== See also ==
{{portal|Food}}
{{div col|colwidth=22em}}
* [[Cotoletta]]
* [[Veal Milanese]]
* [[Milanesa]]
* [[Piccata]]
* [[Scaloppine]]
* [[Escalope]]
* [[Kotlet schabowy]]
* [[Schnitzel]]
* [[Wiener Schnitzel]]
* [[Tonkatsu]]
{{div col end}}
== References ==
<references />
[[Category:Austrian cuisine]]
[[Category:German beef dishes]]
[[Category:German pork dishes]]
[[Category:Swiss cuisine]]
[[Category:Veal dishes]]