Escalopes with Ham & Cheese

Name: Escalopes with Ham & Cheese
Yield: Serves 4
Ingredients: 4 thin small slices fontina cheese or similar; bechamel sauce; 1 egg; about 4 tablespoons plain (all-purpose) flour; 125 ml(4 fl oz/½ cup) milk, warmed; 20 g(¾ oz) butter; 2 tablespoons olive oil; freshly grated nutmeg; 1 tablespoon plain (all-purpose) flour; 4 large thin slices beef, about 50 g(1¾ oz) each and 2 mm(1/16 inch) thick; 4 thin small slices ham; about 65 g(2½ oz/⅔ cup) dry breadcrumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

This is a definite favourite for most of the kids I hang around with. I serve it with the potato and chickpea mash and it’s greatly appreciated. The important thing is to have quite large flat slices of meat as you need to fold them over double.

Ingredients

bechamel sauce
20 g(¾ oz) butter
1 tablespoon</

Main course
Starter
Side dish

Method

To make the béchamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg. Continue cooking, even