Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Cotes d'agneau a la Villeroi    HT   MC   French    60mins

Serves 4     Hot   Lamb  Pork  Alcohol  Main Course  France  Europe



150g/5oz Butter

8 Best End Lamb Cutlets

1 tbsp Marsala

50g/2oz Plain Flour

150ml/5fl.oz. Milk

Salt and Black pepper

teasp Grated Nutmeg

50g/2oz Ham, finely chopped

1 tbsp Fresh Parmesan Cheese, grated

2 Egg Yolks

4 tbsp Dried Breadcrumbs

2 tbsp Oil




1. Heat 25g/1oz of the butter in a frying pan, add the cutlets and brown on both sides. Add the marsala, reduce the heat and cook for 5 minutes. Remove the cutlets from the pan and set aside.


2. Melt 50g/2oz of the remaining butter in a saucepan, sprinkle over the flour and cook for 1-2 minutes. Gradually add the milk, stirring all the time. Bring to the boil and cook for 3 minutes. Remove from the heat and place the pan in cold water to cool the sauce quickly.


3. Add the ham, cheese and egg yolks to the sauce and mix well. Place the breadcrumbs on a baking tray.


4. Dip the cutlets in the sauce then coat with the breadcrumbs, pressing them well on.


5. Heat the remaining butter and oil in a frying pan, add the cutlets and fry for 5-10 minutes on each side, according to taste, until crisp and golden. Serve hot.


More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More French Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.

Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.



 Follow us 


Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

 Sign up for Free E-mailings

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos