Fillet of Galletto Vallespluga “primavera”
• 8 Vallespluga fillets
• 1 egg
• 1 tbsp flour
• 20g butter
• 1 tomato
• Olive oil, salt, aromatic herbs (basil, rucola, parsley)
Gently beat the fillets to make them thin, season with salt and cover with a sprinkling of flour. Dip into the beaten egg and then in the breadcrumbs.
Place in a pan, melt the butter and cook over a moderate heat until golden in colour. Serve covered with a mixture of chopped, cubed tomatoes and finely chopped herbs. Season well with olive oil and salt.