Jeni Wright, Eric Treuille, Le Cordon Bleu

Cooking Cutlets

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This simple technique from the south of France makes tender cutlets both look and taste good. Here the cutlets are cooked on the barbecue, but they can also be grilled.
  1. Trim off the excess fat around the outside of the cutlets with a chef’s knife.

  2. Secure the loose flesh by making a slit through the fat into the flesh and inserting a rosemary sprig.

  3. Place the cutlets on the oiled rack of a preheated barbecue; cook for about 3 minutes on each side.