Côtelettes Panées (Breaded Cutlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- first uncovered cutlets (côtelettes découvertes)
- butter
- breadcrumbs
- coating à l'anglaise
- a garnish
Instructions
- Take the first uncovered cutlets.
- For cutlets that are to be grilled, crumb them simply with butter.
- For cutlets that are to be sautéed, crumb them à l'anglaise.
- Garnish either of them at will.