Ham with Béchamel
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- ham
- béchamel sauce (bechamelle)
- breadcrumbs (pan molido)
- eggs
- oil (aceite)
Instructions
- Prepare the ham. Coat it thoroughly in béchamel sauce. Bread the ham by first rolling it in breadcrumbs, then dipping in beaten egg, then coating again in breadcrumbs for a double crust. Fry in very hot oil until golden. Serve hot.