2761 Côtelettes Buloz

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.