Cotes d'agneau a la Villeroi
HT MC French 60mins
Pork Alcohol Main Course France Europe
Best End Lamb Cutlets
and Black pepper
teasp Grated Nutmeg
Ham, finely chopped
tbsp Fresh Parmesan Cheese, grated
tbsp Dried Breadcrumbs
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.
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.
Add the ham, cheese and egg yolks to the sauce and mix well. Place the
breadcrumbs on a baking tray.
Dip the cutlets in the sauce then coat with the breadcrumbs, pressing them
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.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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