To-day’s Recipe LAMB CUTLETS WITH PARMESAN CHEESE
To prepare lamb cutlets with parmesan cheese, season the cutlets with salt and pepper, dip them in flour, then coat with beaten yolk of ''egg and then with tine breadcrumbs mixed wiih equal parts of finely-grated parmesan cheese. Fry in hot butter to a light golden colour. Put the cutlets on a hot dish, quickly stir one or two tablespoonfuls of grated cheese in the outter in which the cutlets were cooked and pour this sauce over them.
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Bibliographic details
Dominion, Volume 29, Issue 228, 23 June 1936, Page 4
Word Count
85To-day’s Recipe LAMB CUTLETS WITH PARMESAN CHEESE Dominion, Volume 29, Issue 228, 23 June 1936, Page 4
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