Veal in Béchamel
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- béchamel sauce (fine/delicate)
- egg yolks
- veal cutlets or filets
- salt
- breadcrumbs
Instructions
- Prepare a fine béchamel (béchamel sauce) and remove it from the heat. Stir in egg yolks to incorporate them thoroughly.
- Season the veal filets with salt and fry them lightly in a pan until just colored. Arrange them in layers in a shallow earthenware dish (cacerola baja), alternating veal filets with béchamel, ensuring the final layer is béchamel.
- Scatter breadcrumbs over the top and place in the oven until golden brown.