Fried cheese and ham squares

Ingredients

• A few drops of sunflower oil paint to grease the pan.
• 50 g of butter
• 50 g of flour
• 500 ml of milk
• salt, pepper, white pepper, and nutmeg
• 200 g of sliced cheese
• 200 g of cooked ham, sliced
• 10 g of butter for spreading on the béchamel sauce
• egg and breadcrumbs for coating
• Sunflower oil for deep frying

Brush a square plate, approximately 20 cm by 20 cm, with sunflower oil paint.

In a saucepan, prepare a smooth béchamel sauce using flour, butter, and milk.

Let it cook for 15 minutes over low heat, then season it.

Pour in the béchamel sauce into the square dish.

Immediately spread half of the ham over the base, then the cheese, and finally the remaining ham.

Cover with the remaining béchamel sauce.

Spread the butter evenly over the surface and let it cool.

Once it has cooled, turn the dish over onto a plate and release the edges.

Using a sharp knife, cut the vegetables into 5 cm by 5 cm squares.

Beat the eggs, then coat the cutlets in the beaten eggs and breadcrumbs, and fry them.