Kotellet sold as Roastbeef or rump steak. In some instances, the slices of fish with several centimeters of thickness that are cut vertically from the spine are known as koteletts as well. They are typically cut from bigger fish such as cod. In Switzerland, the popular Cervelat sausage is also known as the kotelett of the laborer. Kotellet Kotellets (Fr. ' „chop“, from Fr. ' resp. Lat. ' „rib“), also known as Koteletts, Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone. The piece of rib is found on
National dish of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. In Latin America, dishes may be claimed or designated as a ""plato nacional"", although in many cases, recipes transcend national borders with only minor variations. Both Peru and Ecuador claim "ceviche" as their national dish. Stews of meat, plantains, and root vegetables are the "platos nacionales" of several countries in Central America, South America, and the Caribbean: Colombian "ajiaco", as well