2759 Cutlets

Cotelettes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Mutton or lamb cutlets are sometimes shallow fried although grilling is the most suitable method of cooking.

When the recipe calls for the cutlets to be bread-crumbed they should be shallow fried in clarified butter or a mixture of oil and butter. The term Côtelette Bouchère refers to a cutlet of which the end of the cutlet bone has not been trimmed and bared.