Mutton Cutlets Breadcrumbed

Côtelettes de Mouton panées


Cut, trim, and season the cutlets as above, dip them into warm butter, then into freshly made white breadcrumbs, and pat them carefully into a nice shape with a knife; grill or broil for eight to ten minutes till a nice golden colour; dish on a little purée of potato straight down the dish, pour a little really good clear gravy round the dish, and serve very hot.