Côtelettes Carignan (Milanaise Cutlets with Fried Cockscombs and Cock's Kidneys)

Ingredients

• cutlets
• coating à la Milanaise
• butter
• oil
• cockscombs
• cock's kidneys
• light frying batter
• sauce Tomate

Instructions

1. Crumb the cutlets à la Milanaise.
2. Sauté them with butter and oil.
3. Arrange them in a tight turban.
4. Dip the cockscombs and cock's kidneys in a light frying batter and fry them at the last moment.
5. Pile them as a bouquet in the middle.
6. Serve a well-seasoned sauce Tomate separately.