Marinated cutlets

Ingredients
4 boilers of 150 g of sheep or mutton
6 tbsp vegetable oil
2 tbsp lemon juice
1 tbsp mustard
2 tsp flour
salt
sugar
pepper
a few drops of cognac
40 g butter
broth
Method
Cleaned of indigestible parts are crushed chops on both sides, add salt lightly, scatter with pepper and left to rest 2 hours in a marinade of half vegetable oil, lemon juice, mustard, brandy and 1 pinch salt and sugar. Drain and fry in vegetable remaining butter (highly heated) to light brown color. Remove to a warm plate and scatter the butter. Of fat from frying add the marinade and 1/2 cup broth (or water) in which the fuzzy flour. The resulting sauce boil for 5-6 minutes and pour in sauce-boat.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
22 Jan 2008
Source
"La Minutes" Sofia Smolnitska, 1988