If preferred instead of broiling them the cutlets may be sautes, i.e., placed when trimmed in a well buttered saute-pan, sprinkled with a little wine and glaze, covered with a buttered paper, and cooked over the fire or in the oven for eight to ten minutes; but in this way they of course miss the burnt taste which to epicures is the predominant quality of a well cooked cutlet. Or again when trimmed, the cutlets may be dipped either in dissolved butter or whole beaten egg, then rolled in very fine white (dry) bread crumbs, and fried in boiling fat till delicately coloured, when they must be well drained; in this case the cutlet should be trimmed straight from B to D, not in a curve as at E (see Fig. 1). These breaded cutlets can be served with any vegetables, or vegetable puree, to taste; or indeed the preceding recipes may be adapted to them; very often the bread crumbs are seasoned with pepper and salt (or quatre epices), and sometimes with grated cheese, minced ham, truffles, etc.; or else a layer of rich farce is laid over the meat, which is then egged and bread crumbed, fried, and served with an appropriate sauce. (This farce may be made of almost anything from foie gras to plain beef farce, or even delicate sausage meat). For instance, they may be served en robe de chambre (when a delicate veal forcemeat is laid over the cutlets, which are then egged and crumbed, fried, and served with a demi-glace, i.e., a thin espagnole made by boiling together sharply half a pint each of espagnole sauce, good plain stock, or a little consomme, and an ounce of glaze for five minutes); a la Reform (when the bread crumbs are seasoned, and mixed with about one-third their bulk of grated ham; the cutlets are then broiled, and served with Reform sauce, to which a Reform garnish of hard-boiled white of egg, ham, tongue, and truffles all cut into julienne strips, has been added); a la Soyer (marinade the cutlets for eight or ten hours, then drain well, and dip them first into beaten egg and then into a mince made of equal parts of cooked tongue, lean ham, and hard-boiled egg white, very finely chopped; let them rest till firmly set; then again egg them and dip in very fine white bread crumbs and fry a delicate golden brown; dish on or round a pile of sorrel puree, and send the following sauce round in a very hot boat; add a small teaspoonful of essence of anchovy and the same of chilli vinegar to three-quarters of a pint of espagnole sauce, and reduce it by sharp boiling to half a pint; then stir into it a teaspoonful of mushroom ketchup, the same of red currant jelly, and half a glass of Marsala; as soon as the jelly is all melted stir into it a tablespoonful each of hard-boiled egg white, cooked mushrooms, lean cooked ham, and two gherkins, all cut into julienne strips and serve hot (this is a form of Reform cutlet, and its garnish and sauce" are equally good for beef fillets); a la Marquise (when a thin strip of rather fat ham is placed on each side of the cutlet, which is then egged and crumbed, broiled or fried, and served with a rich allemande sauce with dice of ham in it); au Parmesan (grated Parmesan mixed with the bread crumbs, and a rich cheese cream); or any rich sauce, white or brown, may be reduced till very thick, spread thickly on the cutlets which are again egged and crumbed, and served dry on a bed of any nice vegetables.

These of course take their name from the sauce coating, for instance if coated with a very rich allemande sauce delicately flavoured with lemon juice, mushrooms, etc., they are called cotelettes a la Villeroi (a rich white sauce thickened almost to a paste by reduction, being known as a Villeroi), aux petite pois (or whatever vegetables form the garnish). Again cutlets, abroad especially, are often braised, i.e., they are placed on a layer of soup vegetables, with a slice or two of ham, a good bouquet of herbs, seasoning to taste, and lastly sufficient strong stock to just cover them, a buttered paper is put over them and they are then simmered very gently till cooked, when they are lifted out, and placed to press between two plates under a weight till perfectly cold; they are then trimmed, the liquor in which they were cooked is strained, freed from fat, and reduced a little by rapid boiling, the cold trimmed cutlets being then gently heated in this sauce and served with any garnish to taste.

Lastly there is the Maintenon cutlet, for which various methods of cooking are often given.

The nicest I think is this: cut the cutlets rather thick, then split them through horizontally to the bone, and lay in this a good spoonful of d'Uxelles mixture (i.e., a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter), close down the cutlet skewering it into shape with very tiny skewers, and broil it for four minutes or so each side (a variation of this dish is cutlets a la Rothschild, when a puree of foie gras is used instead of the d'Uxelles); more frequently these cutlets are broiled in oiled paper cases, a spoonful of d'Uxelles sauce being added to each case for the Maintenon, and a spoonful of sauce Rothschild for the Rothschild cutlets. But for this the boneless noisettes or grenadine are to be preferred.

If liked, any of these cutlets can be cooked as noisettes, i.e., deprived of their bones, rounded neatly, and broiled or sautes, as you choose. But if so served they should always be mounted on something, say a round of fried bread, carefully fried in clarified butter to a delicate golden brown, or on a mushroom, or an artichoke bottom, or a sliced tomato, or on a mound of stiff vegetable puree, as you please. These noisettes make a delicious dish if placed on a delicately fried crouton, spread with a little savoury butter, finished off with a tiny pat of the same and sent up at once very hot. Maitre d'hotel, Perigord, Provencal, ham, or curry butter, or stiff mayonnaise, tartare, or, Bearnaise sauce can all be utilized, and present an agreeable variety.

Lamb cutlets can be treated in the same way, the recipes with white sauce being specially suitable for lamb.