Fillet of Galletto Vallespluga with egg (and ham)
• 2 Vallespluga fillets
• 1 egg
• 20g butter
• (20g cooked ham)
Beat the fillets carefully to make them thin, season with salt and cover with a sprinkling of flour. Dip them into the beaten egg and place in a pan with the melted butter.
Cook over a moderate heat for 5-6 minutes and serve hot.
Variation: why not add strips of cooked ham during the last few minutes of cooking.