ReceptnaptárBéchamel Cutlets with Ham
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Ingredients
Method
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- Melt the butter until foamy, add the flour, and stir into a smooth, thin roux.
- Add the cold milk, and cook into a thick béchamel paste, stirring constantly.
- Once cooled, mix in the 4 egg yolks and the salt, then gently fold in the whipped whites of the 4 eggs.
- Grease and flour a rimless baking sheet, spread the mixture onto it in a layer the thickness of a little finger, or even thinner, and bake in a preheated oven at 180°C for about 15-20 minutes, until set.
- Let it cool a little, then cut cutlet shapes (oval or round slices) out of the sheet.
- Mix the ham with the sour cream, and sandwich two slices together with this filling.
- Roll the pairs in egg, then breadcrumbs.
- Fry in hot lard or oil until golden brown on both sides, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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