The cutlets parmigiana
Instructions
4 veal cutlets cooked, ben quips and cleaned by filaments.
Before passing them to roll in the breadcrumbs in the egg, then in bread crumbs, pressing to adhere well.
FRY in a pan with 100 g of butter, then place them in a buttered baking dish and cover with grated Parmesan.
Prepare a bechamel with a quarter of a litre of milk, 30 g butter, 25 g flour, 2 egg yolks, salt and grated Parmesan.
Mix thoroughly to prevent lumps from forming.
Then, pour the sauce over the meat and put the whole thing to grill in hot oven for about 10 minutes.
Ingredients and dosing for 4 persons
- 4 veal cutlets
- Breadcrumbs
- 100 g of butter
- Parmigiano
- 25 cl of milk
- 30 g of butter
- 25 g of flour
- 2 egg yolks
- Salt