Escalope Of Veal With Smoked Salmon
|Veal cutlets||90 Gram|
|Smoked salmon||340 Gram|
|Seasoned all purpose flour||80 Milliliter|
|Dry bread crumbs||375 Milliliter|
|Safflower oil||375 Milliliter|
|Mornay sauce||375 Milliliter|
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.