Cutlets Parmigiana
Recipe second for 4 people based on Veal - cooking method pan oven fried.
Preparation:
Preparation: Prepare four veal cutlets, well beaten and removed from the filaments. Coat them first by dipping them in the egg, then in the breadcrumbs, pressing several times to make them stick well. Fry them in a pan with 100 g of butter, then put them in a buttered baking dish and cover them with flakes of Parmesan. Prepare a béchamel sauce with a quarter of a liter of milk, 30 g of butter and 25 g of flour, add two egg yolks, salt and grated Parmesan cheese. Mix carefully to prevent lumps from forming. Then pour the sauce over the meat and put it all au gratin in a hot oven for about ten minutes.
Ingredients:
Ingredients: 4 Veal Cutlets - Breadcrumbs - 100 G Butter - Parmesan Cheese - 25 Cl Milk - 30 G Butter - 25 G Flour - 2 Egg Yolks - Salt
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