Côtelettes a la Maintenon
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Fry the cutlets in butter, on one side only.
- This done, put a heaped tablespoonful of a Maintenon preparation (No.
- 226) on each;
- shape it like a dome, by means of the blade of a small knife dipped in tepid water, and put the cutlets, one by one, on a tray.
- The Maintenon preparation should be laid on the cooked side of each cutlet and sprinkled with fine raspings and melted butter.
- Now put the cutlets in a rather hot oven for seven or eight minutes in order to:— (1) Allow a gratin to form over the surface of the garnish.
- (2) Finish the cooking of the cutlets.
- Dish the latter in the form of a crown, and serve, separately, a sauceboat of meat glaze finished with butter.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife