Côtelette

Côtelette

A côtelette is a type of cutlet commonly found in French cuisine. The term "côtelette" is derived from the French word "côte," meaning "rib," and typically refers to a small, thin slice of meat that is usually taken from the rib or loin section of an animal. Côtelette can be made from various types of meat, including veal, lamb, pork, and chicken.

Preparation

Côtelette is often prepared by seasoning the meat with salt, pepper, and other spices before it is either grilled, pan-fried, or breaded and deep-fried. The meat is sometimes marinated to enhance its flavor and tenderness. In French cuisine, côtelette is often served with a variety of sauces and side dishes, such as vegetables, potatoes, or salad.

Types of Côtelette

• Côtelette de veau - Veal cutlet, often served with a cream sauce or mushroom sauce.
• Côtelette d'agneau - Lamb cutlet, typically grilled and served with herbs like rosemary or thyme.
• Côtelette de porc - Pork cutlet, which can be breaded and fried, similar to a schnitzel.
• Côtelette de poulet - Chicken cutlet, often breaded and served with a variety of sauces.

Cultural Significance

Côtelette holds a significant place in French culinary tradition and is often featured in both everyday meals and special occasions. It is a versatile dish that can be adapted to various cooking methods and flavor profiles, making it a staple in many French households and restaurants.

Related Pages

• Cutlet
• French cuisine
• Veal
• Lamb
• Pork
• Chicken
• Grilling
• Pan-frying
• Deep-frying
• Marination
• Sauce