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Mutton Cutlets, Bread-crumbed

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. Cut
  2. Must
  3. White sauce
  4. a spoonful of Bechamel
  5. Butter
  6. Olives
  7. Parmesan cheese
  8. Potatoes
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.
  • 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

  1. be bread-crumbed as before.
  2. When about to send to table, the cutlets should be fried of a light colour, glazed, and dished up ;
  3. and the centre garnished with some macaroni, finished with grated Parmesan cheese, and a spoonful of Bechamel, or any other white sauce ;
  4. pour some Provenpale sauce (No.
  5. 25) round the base of the entree, and serve.
  6. These are prepared and finished in the same way as cutlets garnished with a puree of mushrooms, with this exception, that the centre must be filled with small potatoes previously cut or scooped in the form of olives, and fried in butter, of a yellow colour ;
  7. pour some Bretonne sauce (No.
  8. 27) under the cutlets, and serve.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Grater