Cutlets with the white sauce

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Cutlets with the white sauce: a Refined main course to be served with baked potatoes or a mixed salad. One family recipe really super greedy. Probably for you the cutlets with béchamels are a novelty. Indeed, I’d really like to know how many of you know them, all those who have already made or taste.

Cutlets: Sicilian recipes

I’m not sure if they’re a traditional Sicilian dish like, For example,, the BAKED PALERMO CUTLETS or those FRIED MESSINA STYLE. But, For me, Cutlets with béchamel sauce are a family dish: inevitable in holidays or Sunday lunches, are a dish that my grandmother sent to my mother and she to me. Is’ A historic recipe 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 have the Beef Roll Cutlets, who already are delicious on their own, but in this case they are enriched with a very thick béchamel sauce that is put on the meat and then breaded and fried together with the schnitzel. When you cut the meat, already juicy and crunchy thanks to the Breading, comes the bechamel, creamy and soft.

Land cutlets with béchamel sauce are a second course of meat that surprises, although they are simple to prepare. Accompanied by classic baked potatoes or a colourful mixed salad they 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!

Ingredients

4 beef cutlets

250 ml whole milk

30 grams of double zero flour

a pinch of nutmeg

30 grams of butter

Salt

an egg

breadcrumbs

flour

peanut oil for frying

Procedure

For the béchamel sauce or bechamel sauce: 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 back on the heat, season with salt and cook the béchamel sauce until it has thickened: It must be very dense.

Place the beef slices on a cutting board, well expansed. Cover them with the still hot béchamel sauce, leaving a margin of one and a half centimeters all around the edges of the meat. Chill for at least 3 hours in the refrigerator.

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!

Note

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 the Barbera Doc of the La Versa wineries that, with its scents of wild cherry and cloves, degrease the mouth from frying meat juicy and soft the accompanying bechamel.