Cotoletta

Chops (French côte lette " ribs " of French côte or Latin costa " page ", " rib " ), ribs or squares are disks from the rib part (also loin, back or loin called ) with bone. The ribeye is located on both sides of the spine behind the neck. Chops are offered by the pork, veal and lamb, rare beef.

Chops are usually fried or grilled, but can also be breaded like Costoletta alla milanese.

In the pig, the loin reaches to the back lobe. The front chops are named because of the adjacent rib bone stem or rib chop, the rear, which also included parts of the fillet, Lummer, loin or tenderloin steak, Swiss kidney piece. This section is particularly knochenarm and lean.

When veal chops only be obtained from the front ribeye (corresponding to the cutlet in pigs ). The rear ribeye is traded boneless as veal.

When lamb chops are cut as in the calf of the front Chine, in addition, from the crest of the neck.

In cattle, the front piece of prime rib chop, the pork or pork is called equated, and is used as Kochffleisch, roast meat, stew or filleted as steak. The rear chop piece of beef, which corresponds to the cutlet of pork is sold as rib steak with ribs, the rib steak piece without fins and with the fillet is boned as a T -Bone steak and roast beef or as rump steak.

An obsolete term for a fried pork chop is Karbonade. However, this term is often used also for a different sectional shape of the back piece, wherein the double quantity of meat is connected to a rib bone.

For larger edible fish such as cod slices with a thickness of several centimeters are also called chops.

Grilled Pork Chops

Fried and breaded pork cutlet