2771 Côtelettes Panées

Breadcrumbed Cutlets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


For this preparation it is usual to use the cutlets from that part of the best end from where the shoulder has been removed.

After lightly flattening they should be passed simply through melted butter and breadcrumbs if required for grilling; if for shallow frying they should be floured, egg and breadcrumbed. Either way they may be garnished to choice.