Pork cutlets browned and arranged in a casserole, covered with sautéed onions and stock and braised. The braising liquor is then thickened with cream and flavoured with mustard and lemon.
Pork cutlets dipped in melted butter and breadcrumbs and grilled. They are then braised in sauce charcutière and served with mashed potatoes.
"Pork cutlets with Robert sauce." Pork cutlets grilled very slowly and served with Robert sauce and mashed potatoes.
The Côtes de Provence is an AOC area mainly in Var, covering the Côte d'Azur on the French riviera between Nice and Marseilles. The region produces dry rosé wine. Half the rose wine produced in France comes from Côtes de Provence. The area also produces dry whites and reds with a flavour of the herbs in the terroir, but 80% of the wine produced in Côtes de Provence is rosé. It is usually drunk as an apéritif, always drunk young and chilled, like the whites, to 8-10ºC. Young reds are drunk at 14-16ºC while older ones are drunk at 16-18ºC.
"Salmon cutlets in the style of Pojarski." Salmon minced (US: ground) with bread, shaped into a cutlet and fried.
Cotes de Toul is an area in Lorraine in the north-east of France where red, white and rosé wines are produced, though its reputation has declined a little. Gamay is the most commonly planted grape variety and is used in the local pale pink speciality "Vin Gris". The relatively light reds of Cotes de Toul are made with Pinot Noir while Auxerrois is used for dry white wines.
