Côtelettes de Chevreuil Conti
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Contains
Sulphites
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.
Method
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- Sauté the cutlets in very hot oil;
- dry them;
- dish them in a crown, and separate them by similarly-shaped collops of salted tongue.
- Swill the saucepan with a little white wine;
- add this liquor to a Poivrade sauce, and coat the cutlets with it.
- Serve a light, buttered purée of lentils at the same time.
Plating
Cookware for this recipe
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Frying pan
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Saucepan