2526 Côte de Veau Napolitaine

Name: Côte de Veau Napolitaine
Cuisine: France
Ingredients: butter; sauce béchamel; clarified butter; egg; parmesan; egg yolks

Preparation info

Appears in

Published 1903

Method

Season the cutlet and shallow fry it gently in butter.

Dry the surface of the cutlet with a piece of clean cloth, then coat each side with a layer of thick Sauce Béchamel