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.
Prepare the meat broth. Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap. Let it rest in the refrigerator for 30 minutes. ...
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