2869 Côtelettes d’Agneau à l’Italienne

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 clarified butter.

Arrange in a circle on a dish and place in the centre a garnish of quarters of small artichokes à l’Italienne.

Serve accompanied with a thin Sauce Italienne.