Perch alla milanese
Instructions
Let macerate for an hour fish fillets in olive oil and lemon juice.
Drain them, lightly sprinkle with flour, shake off the excess and then toss them in beaten egg and salt and breadcrumbs.
In a saucepan melt butter left plenty to moderate flame, Cook the fillets for 6-7 minutes, turning once.
On both sides must form a golden crust and soft.
Retire it with perforated blade, dry them on paper towels, then toss them on warm serving dish, sprinkle the pretzels.
Accompanying wines: Lugana DOC, Orvieto DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 600 g of perch fillets
- 1 lemon
- Flour
- 1 egg
- Breadcrumbs
- Abundant of butter
- Olive oil
- Salt