Côtelettes D’agneau de Lait Milanaise
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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
- 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
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- Treat the cutlets à l’anglaise, but add to the bread-crumbs the quarter of their weight of grated Parmesan.
- Cook the cutlets in clarified butter.
- Dish them in a circle, and, in their midst, arrange a garnish “à la milanaise” (see Côte de Veau à la Milanaise, No.
- 1258.)
Plating
Cookware for this recipe
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Chef's knife
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Grater