Cutlets with the white sauce. Perhaps for you this dish is new, but I'd really like to know how many of you know them, all those who have already made or taste. For me the chops with the white sauce is a dish family: inevitable in holidays or Sunday lunches, are a dish that my grandmother sent to my mother and she to me. Is’ a historical flat of my family, as the Falsomagro TO PALERMITANA or the Roulade TO MESSINESE. Among other things, on my YouTube channel you can find both the VIDEO RECIPE falsomagro, both VIDEO RECIPE OF roulade.
In this dish we cutlets of beef round, who already are delicious on their own, but in this case they are enhanced by a very thick white sauce that is put on the meat and then breaded and fried together with cutlet. When you cut the meat, already juicy and crunchy thanks to the Breading, comes the bechamel, creamy and soft.
The cutlets with the white sauce are a dish that surprises, although they are simple to prepare, and accompanied by a colorful mixed salad will surprise you with their goodness. You may wonder why are mentioned in the recipe of baked potatoes that are not in the pot: I took new pictures and I thought a salad lighten everything. But nothing prevents you from preparing the baked potatoes! And now, I wish you good day!
4 beef cutlets (I suggest you use the walker)
250 ml whole milk
30 grams of flour 00, the cornstarch fecola
24 grams of butter
salt to taste
breadcrumbs as required
peanut oil for frying
For the bechamel: put the butter in a saucepan and melt over low heat. Remove from heat and Add flour, stirring quickly so that no lumps. Combine the milk doing absorb your dose before adding more: put the saucepan on the heat seasoning with salt and cook the béchamel sauce until thickened: It must be very dense.
Arrange the slices of meat on a chopping board, well he stretched and overlaid with the hot béchamel leaving a margin of one centimeter and a half around all of the edges of the meat. Allow to cool for at least 3 hours at room temperature.
Prepare a dish with beaten egg and salty, one with the breadcrumbs and flour. Pass the cutlets, very carefully, first in flour, then in (making sure to cover them evenly egg) and finally in breadcrumbs, beginning always breading on the side with the white sauce. Fry the cutlets over medium heat in boiling peanut oil, putting in contact with oil before the part with the bechamel. Serve the chops with the white sauce with a fresh mixed salad or the most calorie baked potatoes. Have a good day!
MATCHING: These tasty cutlets, rich because red meat and fried but softened by creamy bechamel, they go well with a Barbera dell'Oltrepo' Pavese: we recommend Barbera Doc cellars The Versa, with its scents of wild cherry and cloves, degrease the mouth from frying meat juicy and soft the accompanying bechamel.