A Book of Mediterranean Food

them cook slowly until they are
golden, then add a wineglass of
white wine and the same amount
of brown stock. Season the cutlets
with salt and pepper, roll them in
grated Parmesan or Gruyère cheese
and then in breadcrumbs. Now
butter a fireproof dish, put in a
layer of breadcrumbs, then the
cutlets, then the onion mixture.
Cook uncovered in a very slow
oven for about 1 hour, adding a
little stock from time to time. Serve
with a dish of fresh green peas.