kotletter

Kotletter, also known as "cotelet" in some regions, is a traditional Scandinavian dish consisting of breaded and fried meat cutlets. The dish is particularly popular in Denmark, Norway, and Sweden, where it is often served as a main course accompanied by potatoes, vegetables, or gravy.

The primary ingredients for kotletter typically include thin slices of pork, veal, or sometimes beef. The meat is seasoned, coated in flour, dipped in beaten eggs, and then breaded with breadcrumbs before being fried until golden and crispy. The preparation emphasizes simplicity and highlighting the flavor and tenderness of the meat.

In Denmark, kotletter are a staple in home cooking and are frequently served with stewed or roasted potatoes and a mushroom or onion gravy. In Norway and Sweden, variations may include different types of meat or additional seasonings, and the cutlets may be baked or pan-fried.

Historically, kotletter developed as an affordable and convenient way to prepare meat, utilizing inexpensive cuts that could be tenderized and made palatable through breading and frying. Today, they are considered comfort food and are often associated with traditional family meals in Scandinavian cuisine.

The dish's popularity has led to numerous regional variations, and it remains a common and beloved dish across Scandinavia. Despite modern culinary trends, kotletter continue to be a popular choice for a hearty and satisfying meal.