À la Maréchale
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À la Maréchale ("marshal-style" in French) is a method of food preparation in haute cuisine. Dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglaise ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed.[1][2][3][4]
Quick Facts Course, Place of origin ...
Course | Main |
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Place of origin | France |
Serving temperature | hot |
Main ingredients | Meat or fish, eggs, bread crumbs |
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