kotelett

A kotelett is a cut of meat, typically from pork, veal, lamb, or chicken, in a slice that can include bone (traditionally a rib bone) or be boneless. It is usually pounded to even thickness, seasoned, and cooked by frying, grilling, or broiling. In many cuisines, the term denotes a single portion.

The word kotelett derives from the French côtelette, meaning a rib cut or rib. It entered German, Dutch and Nordic languages in the early modern period, and is used in several European languages to refer to a cutlet that may be breaded.

In German-speaking countries, Schweinekotelett refers to a pork chop with rib; Kalbs- or Hähnchenkotelett refers to veal or chicken cutlets. In Sweden, Norway, Denmark, "kotelett" commonly means a grilled or fried chop; "lammkotelett" is lamb chop. In the Balkans and Turkey, the term is used widely for various breaded or unbreaded cutlets and might align with schnitzel or kebab forms.

Preparation and serving: Koteletts are commonly seasoned with salt, pepper, and herbs; often pan-fried in oil or butter, sometimes breaded or crumbed. They are served with potatoes, vegetables, or sauces.