Here’s an idea for a quick and tasty second ,
These cutlets can be made with either pork loin with  the calf ,
I opted for the lightest solution .

And now … LIGHT THE FIRES !

INGREDIENTS:

- 8 scallops

- 30g butter

- Bechamel sauce to taste

-2 Tablespoons of flour

- 80g Parma ham

- 80 g Prague ham

- Grated Parmesan cheese to taste

- Salt and pepper to taste

WEAR THE APRON , WASH YOUR HANDS , BEGIN !

- Chop in blender the two types of ham and place in a pan with the butter to wilt ,
if the pan is nonstick , you can do without the butter ,
then mixed ham with the white sauce .
Breaded scallops , add them to the sauce,and let them cook for a few minutes,
for the pig at least ten minutes.

- Transfer to a baking sheet ,
very little salt and pepper ,
sprinkle with grated Parmesan cheese .
preheat the oven to 200 degrees and bake just long enough for the gratin .

Et voila … an appetizing and tasty second !

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