Season and grill the cutlets on one side only.
Coat the grilled sides with well reduced Sauce Béchamel flavoured with grated Parmesan; flour, egg and breadcrumb the cutlets using white breadcrumbs containing one-third its volume of grated Parmesan; shallow fry in butter.
Arrange in a circle on a base of Risotto aux Truffes.
© 1903 All rights reserved. Published by Taylor and Francis.