Fried Cutlets of Mutton with Peas

Côtelettes de Mouton aux Petits Pois


Prepare the cutlets and season them as in the recipe, and dip them into a whole beaten up egg in which half an ounce of warm butter has been mixed, and then into freshly made white breadcrumbs, bat over lightly with a knife to smooth the crumbs, and then fry them in boiling clarified butter or clean clarified dripping till a pretty golden brown; this will take eight to ten minutes, and each cutlet should be turned once only; take up and dish en couronne on a bed of mashed potatoes or a potato border. Serve peas in the centre and espagnole sauce round the base.