No. 774 Escalopes de Porc à la Lyonnaise .
Procure four fillets from the loin as in the last, but do not lard them, cut them into pieces the size and shape of a fillet of fowl, egg, bread-crumb, and fry in clarified butter, dress in crown on your dish, sauce over with a brown Soubise (No. 48), sprinkle bread-crumbs over, salamander and serve.
Escalopes may also be served with any of the sauces as served with the cotelettes.