Walnut-Crusted “Fondue Parmesan” | RICARDO

Ingredients

• 1/3 cup (75 ml) butter
• 1/2 cup (125 ml) flour
• 1 1/4 cups (310 ml) milk
• 3 cups (750 ml) Parmigiano-Reggiano cheese, grated
• 1 cup (250 ml) cheddar cheese, grated
• 1 pinch nutmeg
• Pepper
• 1/3 cup (75 ml) flour
• 4 eggs, lightly beaten
• 3/4 cup (180 ml) breadcrumbs
• 2 cups (500 ml) finely chopped walnuts (or almonds or pecans)
• Olive oil