Stuffed Cutlets

Ingredients

• g milk-fed veal (or chicken or turkey breast)
• g flour (for the balsamella)
• g butter (for the balsamella)
• dl milk (for the balsamella)
• tbsp Parmesan cheese
• egg yolk
• egg and breadcrumbs
• oil or lard
• salt, lemon

Instructions

1. Form thin cutlets from milk-fed veal or poultry breast (170 g yields 6-7); fry plainly in butter, salt, and set aside.
2. Make a firm balsamella (70 g flour, 20 g butter, 2 dl milk); off heat, salt and stir in a spoonful of Parmesan and an egg yolk.
3. When cold, coat both sides of the cutlets a coin's thickness, smoothing with an oiled blade.
4. Dip in egg, bread, fry in oil or lard, and serve with lemon wedges.