Côte de Veau Napolitaine (Veal Chop Masked with Béchamel and Parmesan, Napolitaine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- butter
- sauce Béchamel
- egg yolks
- grated Parmesan
- coating à l'anglaise (egg and breadcrumbs)
- clarified butter
- garniture Napolitaine
Instructions
- Sauté the veal chop in butter, then sponge it dry.
- Thicken the reduced sauce Béchamel with egg yolks and add grated Parmesan.
- Mask the chop on both sides with a layer of this sauce.
- Bread it à l'anglaise.
- Colour it on both sides in clarified butter.
- Dress it with a bouquet of garniture Napolitaine.