| How To Cook: |
|
|
1. Dip in egg and breadcrumbs and fry in hot fat.
|
2. Remove and keep hot.
|
3. Slice and fry some mushrooms, and have ready some spinach boiled, drained and chopped.
|
4. On the serving dish put a layer of the spinach and on this place the cutlets.
|
5. Cover with the mushrooms and over all pour some good Bechamel Sauce to which finely diced cooked ham has been added.
|
6. Sprinkle with grated Parmesan cheese and brown under the grill or in a hot oven.
|
Translate this recipe: