Kotellet

Kotellets (Fr. côtelette „chop“, from Fr. côte resp. Lat. costa „rib“), also known as Koteletts, 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).

Kinds of meat used for koteletts
Pork: front or neck kotelett
Pork: middle kotelett
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, 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 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 such as cod.

Trivia

In Switzerland, the popular Cervelat sausage is also known as the kotelett of the laborer.[2]

Dish variants
  • Salted and boiled pork kotelett
  • Grilled pork koteletts
  • Fried and breaded pork kotelett
gollark: Unless they're really cool robot overlords.
gollark: No.
gollark: Historically technological advances have at least eventually replaced lost jobs (not that I think jobs created/lost is a good way to judge innovations) but I suppose you could argue that AI is different somehow. It definitely would be if AI stuff started being able to make more AI stuff, but you would probably run into bigger issues than high unemployment then.
gollark: It also seems unlikely that we would suddenly jump from the current situation where a bit of stuff is automated and quite a lot isn't to everyone being immediately unemployed, so you can notice and do stuff about it in the interval. Restructure the economy for post-material-scarcity or whatever. No idea how that would *work* but oh well.
gollark: If you can make robots/AI/whatever do any work you want easily, I'm sure you could make a few to produce food and whatever without problems.

See also

References
  1. "Kotelett". ESSEN UND TRINKEN (in German). Retrieved 2017-08-17.
  2. Spiess, Ladina; Flüeler, Brigitt (2013-08-05), Arbeiterkoteletts (in German), Schweizer Radio und Fernsehen SRF, retrieved 2017-08-16
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