2869 Côtelettes d’Agneau à l’Italienne

Name: Côtelettes d’Agneau à l’Italienne
Cuisine: France
Ingredients: parmesan; clarified butter; egg; white breadcrumbs; artichokes; sauce italienne; flour

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Flour, egg and breadcrumb the cutlets using white breadcrumbs mixed with one-third its volume of grated Parmesan. Shallow fry in