Jeni Wright, Eric Treuille, Le Cordon Bleu

Cutlet

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

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A cut of meat, such as lamb, pork or veal, that is taken from the leg or rib sections.

© 1996 All rights reserved. Published by Le Cordon Bleu.