Côtelettes d'agneau Charleroi (Lamb Cutlets Charleroi)

Ingredients

• lamb cutlets
• butter
• purée Soubise
• grated Parmesan
• egg and breadcrumbs
• clarified butter
• jus lié

Instructions

1. Brown the cutlets briskly in butter on one side only.
2. Set them to cool under a press.
3. Garnish the browned side with very reduced purée Soubise and smooth it into a dome.
4. Sprinkle with grated Parmesan.
5. Crumb the cutlets à l'anglaise and colour them in clarified butter.
6. Dish in a turban and serve a sauceboat of jus lié separately.