2924 Côtes de Porc, Sauce Piquante or Sauce Robert

Method

Pork cutlets accompanied with a sauce are either grilled or shallow fried in butter, then arranged in a circle on a dish with the sauce in the middle.

They may also be passed through melted butter and crumbed for grilling, or floured, egg and bread-crumbed for shallow frying; in this case they should be fairly well flattened first. In either case the sauce should be served separately.

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