Declinable with different kinds of meat or fish, and with different flavours of croquets, this recipe will delight young and old, and could even dethrone some industrial specialties!
1 - Reduce a handful of croquets to fine powder in a mortar or food processor. Place the breadcrumbs in a shallow dish.
2 - In a second shallow dish, beat the egg with salt and pepper.
3 - Place each cutlet in the egg, then the breadcrumbs, and repeat once.
4 - Heat the oil and butter in a skillet and brown the cutlets, turning them twice.
5 - Sprinkle with chopped basil and serve with a spring vegetable pan, ratatouille, or green beans and fries.
PAIRING : with a glass of Château Fines Roches white, or Côtes du Rhône Domaine de Tout Vent Rosé des Vents, or Domaine de Tout Vent Tradition, as Côtes du Rhône (2 or 3 years) or as Châteauneuf (4 or 5 years) for red lovers.
