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Cooking time: approximately 6-7 minutes |
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Serves: 2 people |
Ingredients:
• 8 Vallespluga fillets
•
1 egg
•
1 tbsp flour
•
Breadcrumbs
•
20g butter
•
1 tomato
•
Olive oil, salt, aromatic herbs (basil, rucola, parsley)
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| 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. |
