À la Maréchale
Veal cutlet à la Maréchale | |
| Course | Main |
|---|---|
| Place of origin | France |
| Serving temperature | Hot |
| Main ingredients | Meat or fish, eggs, bread crumbs |
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.