Sturgeon Cutlets

• 1½ lb. sturgeon
• ½ teasp. finely-chopped parsley
• ¼ teasp.<

Cut the fish into thin slices, flatten them with a heavy knife, and trim them into shape. Add the parsley and lemon rind to the breadcrumbs, and season with salt and pepper. Brush over with beaten egg, coat carefully with the seasoned breadcrumbs, and fry in hot fat until cooked and lightly browned on both sides. Drain free from fat, and serve with piquant or tomato sauce.