Côtelettes Villeroy (Lamb Cutlets in Sauce Villeroy, Crumbed and Fried)

Ingredients

• lamb cutlets
• sauce Villeroy
• coating à l'anglaise
• clarified butter
• sauce Périgueux

Instructions

1. Grill the lamb cutlets.
2. Cool them under a weight.
3. Dip them in a sauce Villeroy.
4. Crumb them à l'anglaise.
5. Colour them gently in clarified butter.
6. Arrange in a turban and serve a sauce Périgueux separately.