CookEat Recipe
Veal Cutlets Coated with Thick Balsamella
Small thin veal cutlets covered on both sides with a thick Parmesan and egg-yolk milk sauce, then crumbed and fried.
Method
Steps
Step 1
Gather the ingredients: 170 g lean boneless milk-fed veal, cut into 6 or 7 very thin small cutlets; About 15 g butter for the initial meat cooking, plus 20 g butter for the sauce; 70 g plain flour; 200 ml milk; 1 tablespoon grated Parmesan; 1 egg yolk for the sauce; Salt; 1 additional whole egg, beaten, for coating; About 70 g fine dry breadcrumbs; About 1 teaspoon olive oil to moisten the smoothing knife; About 500 ml suitable frying oil, or enough for the pan; plain lard is an alternative; 1 lemon, cut into wedges.
Step 2
Flatten the thin cutlets gently. Melt the initial 15 g butter in a frying pan and cook the uncoated veal briefly on both sides until cooked through to at least 71°C. Salt lightly and set aside; cool promptly and refrigerate if they must wait while the sauce chills.
Step 3
For the deliberately thick balsamella, melt the 20 g sauce butter in a small saucepan. Stir in the 70 g flour, then gradually add the 200 ml milk while stirring firmly to avoid lumps. Cook over gentle heat, stirring, for several minutes until a very thick smooth paste forms and the flour is cooked. Take off the heat, salt lightly and immediately stir in the Parmesan and the egg yolk. Return briefly to gentle heat while stirring if necessary to bring the yolk mixture to 74°C.
Step 4
Spread the sauce in a shallow container, cool promptly and refrigerate until cold, about 45–60 minutes. Coat both sides of every cutlet with a roughly coin-thick layer, about 2–3 mm. Smooth it with a blunt table knife lightly moistened with the teaspoon of olive oil.
Step 5
Dip each coated cutlet in the additional beaten whole egg, cover in breadcrumbs and fry in oil at about 170°C for roughly 3–5 minutes, turning carefully, until golden and hot throughout to 74°C. Drain and serve with lemon wedges. Plain lard may replace the frying oil.
Step 6
For the source poultry alternatives, replace the veal with 170 g thin chicken or turkey breast slices. Cook these in the initial butter to 74°C before cooling, then use exactly the same thick sauce, cold coating, egg, crumbs and final frying to 74°C.
Step 7
For the source shaped version, finely mince the chosen raw meat and press it into 6 or 7 small, very thin compact cutlets. Cook them fully to 74°C in the initial butter, handling gently, then cool, coat with the cold sauce, egg and crumbs, and fry as above. No binder is added to the minced meat.
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