Escalope Of Veal With Smoked Salmon Recipe
Ingredients
| Veal cutlets | 90 Gram | |
| Smoked salmon | 340 Gram | |
| 170 g Camembert cheese | ||
| Egg | 1 | |
| Milk | 60 Milliliter | |
| 80 ml seasoned flour, all purpose | ||
| Dry bread crumbs | 375 Milliliter | |
| Safflower oil | 375 Milliliter | |
| 375 ml Mornay Sauce | ||
Directions
Preheat the oven to 350°F (180°C).
Pound the cutlets very flat.
Top with salmon and cheese, fold and roll to encase the filling.
Chill in refrigerator for 1 hour.
Mix the egg with the milk.
Dust with flour, dip into egg and dredge in bread crumbs.
Heat the oil to 375°F (190°C); fry the cutlets to golden brown.
Place on a baking sheet and bake in the oven for 15-20 minutes.
Place cutlets on serving plates and pour the Mornay Sauce over.
Serve.
Pound the cutlets very flat.
Top with salmon and cheese, fold and roll to encase the filling.
Chill in refrigerator for 1 hour.
Mix the egg with the milk.
Dust with flour, dip into egg and dredge in bread crumbs.
Heat the oil to 375°F (190°C); fry the cutlets to golden brown.
Place on a baking sheet and bake in the oven for 15-20 minutes.
Place cutlets on serving plates and pour the Mornay Sauce over.
Serve.
Chef
