Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 900 g | swordfish fillet |
| 80 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 2 | egg |
| q.b. | breadcrumbs |
| q.b. | 00 flour |
| q.b. | olive oil |
| q.b. | salt |
| q.b. | fennel |
Preparation
- Divide the swordfish fillet into 4/6 parts
- In a bowl, beat the eggs and add the Sterilgarda Microfiltered Semi-Skimmed Milk and the salt.
- Flour the individual slices in 00 white flour
- Prepare a bowl with mixed breadcrumbs and fennel
- Dip the floured slices in the bowl with the beaten eggs and then pass them in the breadcrumbs on both sides.
- In a pan, cook the oil and then add the cutlets until golden brown.
- Using a slotted spoon, remove the fillets at the end of cooking and place them on a plate with kitchen paper to drain excess oil.
- Serve with a pinch of salt.
Wash the potatoes for the mash thoroughly and boil them by placing them unpeeled in a steamer for 18 minutes, or in a pot with plenty of hot water for ...
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