Lamb Cutlets Milanaise (Côtelettes d'Agneau Milanaise) recipe
ingredients
20 x 75 g lamb cutlets
flour
eggwash
200 ml butter or oil
300 ml jus lie
100 g butter
500 g Spaghetti Milanaise
flour
eggwash
200 ml butter or oil
300 ml jus lie
100 g butter
500 g Spaghetti Milanaise
method
1. Flatten the cutlets slightly, season and pass through the flour, eggwash and breadcrumbs, then mark trellis-fashion.
2. Heat the butter in a plat a sauter.
3. Place in the cutlets and shallow fry until golden brown. Turn and fry the other side.
4. Arrange the cutlets on a dish, surround with a thread of the jus lie, heat the butter until it turns golden brown and pour over the cutlets. garnish with 500 g Spaghetti Milanaise. Serve the remainder of the jus lie separately.
2. Heat the butter in a plat a sauter.
3. Place in the cutlets and shallow fry until golden brown. Turn and fry the other side.
4. Arrange the cutlets on a dish, surround with a thread of the jus lie, heat the butter until it turns golden brown and pour over the cutlets. garnish with 500 g Spaghetti Milanaise. Serve the remainder of the jus lie separately.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
