Koteletts (Fr.côtelette „chop“, from Fr. côte resp. Lat.costa „rib“), also known as Karree, Karbonade[1] or cutlets, are a German 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, veal and mutton, but they can also come from beef.
Pork: front or neck kotelettPork: middle kotelettPork: hind or fillet kotelett
Porkedit
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, 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.
Vealedit
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.
Muttonedit
Similarly to the veal, koteletts from mutton are taken from the front or middle part of the ribs only.
Beefedit
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 Roastbeef or rump steak.
Fishedit
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 such as cod.
Triviaedit
In Switzerland, the popular Cervelat sausage is also known as the kotelett of the laborer.[2]
^"Kotelett". ESSEN UND TRINKEN (in German). Retrieved 2017-08-17.
^Spiess, Ladina; Flüeler, Brigitt (2013-08-05), Arbeiterkoteletts (in Swiss High German), Schweizer Radio und Fernsehen SRF, retrieved 2017-08-16
January 01, 1970
kotelett, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, august, 2017, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Kotelett news newspapers books scholar JSTOR August 2017 Learn how and when to remove this message Koteletts Fr cotelette chop from Fr cote resp Lat costa rib also known as Karree Karbonade 1 or cutlets are a German 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 veal and mutton but they can also come from beef Raw kotelett from veal Usually koteletts are served either roasted or grilled but in some cases they are also served breaded cf breaded cutlet Contents 1 Kinds of meat used for koteletts 1 1 Pork 1 2 Veal 1 3 Mutton 1 4 Beef 1 5 Fish 2 Trivia 3 Dish variants 4 See also 5 ReferencesKinds of meat used for koteletts edit nbsp Pork front or neck kotelett nbsp Pork middle kotelett nbsp Pork hind or fillet kotelett Pork edit 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 are known as Lummerkotelett Lendenkotelett or Filetkotelett lit loin kotelett or fillet kotelett in Germany or Nierenstuck en loin in Switzerland These hind koteletts are especially low on bones and fat Veal edit 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 edit Similarly to the veal koteletts from mutton are taken from the front or middle part of the ribs only Beef edit 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 Roastbeef or rump steak Fish edit 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 such as cod Trivia editIn Switzerland the popular Cervelat sausage is also known as the kotelett of the laborer 2 Dish variants edit nbsp Salted and boiled pork kotelett nbsp Grilled pork koteletts nbsp Fried and breaded pork kotelettSee also edit nbsp Food portal Cotoletta Veal Milanese Milanesa Piccata Scaloppine Escalope Kotlet schabowy Schnitzel Wiener Schnitzel TonkatsuReferences edit Kotelett ESSEN UND TRINKEN in German Retrieved 2017 08 17 Spiess Ladina Flueler Brigitt 2013 08 05 Arbeiterkoteletts in Swiss High German Schweizer Radio und Fernsehen SRF retrieved 2017 08 16 Retrieved from https en wikipedia org w index php title Kotelett amp oldid 1225778171, wikipedia, wiki, book, books, library,
