Chapter XV · Relevés and Entrées · No. 1373
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)No. 1258Côte de Veau Milanaise
1373—Côtelettes d’Agneau de Lait Milanaise
Treat the cutlets No. 174, Anglaise (for Egg-and-bread-crumbing), but add to the bread-crumbs the quarter of their weight of grated Parmesan.
Cook the cutlets in clarified butter. Dish them in a circle, and, in their midst, arrange a garnish “à la milanaise” (see Côte de Veau à la Milanaise, No. 1258, Côte de Veau Milanaise.)
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1373, p. 453. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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