Recipe no. 232 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 118.
Ingredients
- veal cutlets
- egg
- olive oil
- salt
- pepper
- nutmeg
- breadcrumbs
- lard
Preparation
- Preparing the cutletsTrim the cutlets as usual, cutting them a little thin.
- BreadingBeat an egg with 2 tablespoons of olive oil, salt, pepper and nutmeg. Dip the cutlets in it, then coat them with breadcrumbs.
- CookingPlace a spoonful of lard in a saute pan, heat it. Arrange the cutlets in it, browning them well on both sides.
Reboul's text
Trim your cutlets as usual, taking care to cut them a little thin. Beat an egg with 2 tablespoons of olive oil, salt, pepper and nutmeg; dip the cutlets in it, then coat them with breadcrumbs. Place a spoonful of lard in a saute pan, heat it and arrange your cutlets in it, browning them well on both sides.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| mouledo | breadcrumbs |
| atrempa | dip, soak |
| sahin | lard |
| coulouri | color |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 232, page 118. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.