Chapter XV · Relevés and Entrées · No. 1395
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)No. 1258Côte de Veau Milanaise
1395—Côtes de Porc Frais à la Milanaise
Treat the cutlets No. 174, Anglaise (for Egg-and-bread-crumbing), but remember to add one quart of grated Parmesan to the bread-crumbs. Cook them gently in butter.
Dish in a circle; set a milanaise garnish (No. 1258, Côte de Veau Milanaise) in the centre, and serve a tomato sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1395, p. 458. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →