Pork Loin in Béchamel
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- pork loin
- manteca (lard)
- béchamel sauce
- breadcrumbs
Instructions
- Slice the pork loin into thin slices. Season (adobo) the slices, then fry them in beef or pork lard until cooked through.
- Coat each fried slice generously with well-cooked béchamel sauce and allow to cool completely.
- Once cold, bread them as you would croquetas, then fry again until golden and crisp.