Kotelett
German rib cutlet dish served roasted, grilled, or breaded.
Koteletts—also called Karree, Karbonade, or cutlets—are a German meat dish made from slices taken from the rib area, with the bone still attached. This rib section runs along both sides of the spine, just behind the neck. While pork, veal, and mutton are the most common sources, beef is also used. The meat is typically roasted or grilled, though breaded versions exist.
**Pork** The pork cut extends from the front leg to the hind leg. Near the neck, front cuts are called "Nackenkotelett" in Germany or "Halskotelett" in Switzerland. Middle cuts, with their long, closely set ribs, are known as "Stielkotelett" or "Rippenkotelett." Hind cuts, which include part of the fillet, are called "Lummerkotelett," "Lendenkotelett," or "Filetkotelett" in Germany, and "Nierenstück" in Switzerland; these are especially lean and low in bone.
**Veal** Only the front section of the ribs is used for veal koteletts. The hind ribs are typically sold boneless.
**Mutton** As with veal, mutton koteletts come only from the front or middle ribs.
**Beef** The front beef cut is known as "Hochrippe" and is usually used for boiled beef, goulash, or, without bones, as steak. The hind cut appears in two forms: with ribs (similar to a T-bone steak when including the fillet) or boneless, sold as roastbeef or rump steak.
**Fish** Thick slices cut vertically from the spine of large fish, such as cod, are also sometimes called koteletts.
**Trivia** In Switzerland, the Cervelat sausage is nicknamed the "working man's kotelett."
- Origin
- Germany
- Type
- Meat dish
- Primary meats
- Pork, veal, mutton, beef
- Also known as
- Karree, Karbonade, cutlets
- Common preparations
- Roasted, grilled, breaded
Lore & Background
For veal, only the front part of the ribs is used for koteletts; the hind part is typically sold without bones. Mutton koteletts are taken from the front or middle part of the ribs only. Beef koteletts have two variants: the front cut, called Hochrippe, is used as boiled beef, goulash, or boneless as steak; the hind cut, with ribs and fillet, resembles a T-bone steak, and without bones is sold as Roastbeef or rump steak. In some instances, thick slices of fish cut vertically from the spine, such as cod, are also called koteletts.
Reader's Guide
Koteletts represent a versatile and traditional German meat preparation, emphasizing the rib cut across multiple animal sources. Their significance lies in the regional naming conventions and specific butchering practices that distinguish front, middle, and hind cuts, particularly for pork. The dish's legacy is evident in its adaptation to different meats—pork, veal, mutton, beef, and even fish—and cooking methods like roasting, grilling, and breading. In Switzerland, the Cervelat sausage is colloquially known as the 'working man's kotelett,' reflecting the term's broader cultural resonance. The detailed categorization of cuts, such as Nackenkotelett and Lendenkotelett, highlights the precision in German culinary tradition. Koteletts remain a staple in German-speaking regions, valued for their bone-in flavor and adaptability to various recipes.
Did You Know?
- The word 'Kotelett' derives from French 'côtelette' meaning 'chop', from 'côte' or Latin 'costa' meaning 'rib'.
- Pork koteletts from the hind section, including parts of the fillet, are called Lummerkotelett, Lendenkotelett, or Filetkotelett in Germany.
- In Switzerland, the Cervelat sausage is known as the 'working man's kotelett'.
- Thick slices of fish cut vertically from the spine, such as cod, are sometimes called koteletts.
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