Côtelettes d'agneau Carignan (Lamb Cutlets Carignan)

Ingredients

• lamb cutlets
• crumbing à la milanaise
• butter
• oil
• cockscombs and kidneys
• frying batter
• sauce Tomate

Instructions

1. Flatten the cutlets lightly and crumb them à la milanaise.
2. Cook them with butter and oil.
3. Dish them in a close turban.
4. Dip the cockscombs and kidneys in frying batter and fry them at the moment; heap them in a pyramid in the middle of the turban.
5. Serve separately a well-seasoned sauce Tomate.