|Flour||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Gruyere cheese||1⁄2 Cup (8 tbs), grated|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Bread crumbs||1 Cup (16 tbs)|
|Parmesan cheese||1 Tablespoon, grated|
|Flour||1⁄2 Cup (8 tbs)|
In a bowl, mix first 6 ingredients.
In a skillet, over low heat, cook until cheese has melted and paste thickens.
Spread evenly in a square 8 inch (20.5 cm) dish.
Refrigerate 6 hours.
Preheat oven to 350 °F (175 °C).
In a bowl, lightly beat together egg white and oil.
Mix bread crumbs with 1 tbsp (15 mL) Parmesan.
Remove paste from refrigerator.
Cut into 16 squares.
Dredge each square with flour.
Dip in egg mixture.
Dredge with bread crumbs.
Transfer to a non stick baking sheet.
Cook in oven 20 minutes.