CookEat Recipe
Breaded Artichoke Cutlets with Balsamella
Lightly boiled artichoke slices covered in thick Parmesan balsamella, chilled, then coated in egg and breadcrumbs and fried.
Method
Steps
Step 1
Gather the ingredients: 2 large artichokes, about 600 g total before trimming; Salt and black pepper to taste; 30 g plain flour; 30 g butter; 20 g grated Parmesan; 200 ml milk; 1 egg yolk for the balsamella; 1 additional whole egg, beaten, for coating; About 80 g fine dry breadcrumbs; About 600 ml suitable frying oil, or enough for the pan; lard is an alternative; Water for boiling.
Step 2
Trim off the hard outer artichoke leaves and peel the stems. Boil in water until partly tender but still firm enough to slice, about 10–15 minutes depending on size. Drain and, while still warm enough to handle safely, cut each lengthwise into 5 slices, leaving some stem attached. Remove any fibrous choke and season the slices with salt and pepper.
Step 3
Melt the butter, stir in the flour and cook for about 1 minute while stirring. Gradually whisk in the milk and cook gently until very thick and smooth, about 5–8 minutes. Remove from the heat, mix in the yolk, Parmesan and a pinch of salt, then stir briefly over low heat if needed until the sauce reaches 74°C without curdling.
Step 4
Holding each artichoke slice by its stem with tongs or clean fingers away from the hot sauce, dip it in the thick balsamella and lay on a tray. Spoon the remaining sauce over the slices so all are covered. Cool promptly and refrigerate at 4°C or colder for about 3 hours, until thoroughly cold and the coating is firm.
Step 5
Dip the cold coated slices in the additional beaten whole egg, then cover with breadcrumbs. Heat the frying oil to about 170°C and fry in small batches for about 3–5 minutes, turning carefully, until golden and heated through to 74°C. Drain and serve hot. Lard may replace the oil using the same method.
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