Entree - Can be lactose free (READ notes below)
4 fillets of white fish (cod, sole, tilapia...), whole or cut in smaller pieces
1/8 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Italian sea salt
Fresh sage, basil and parsley, chopped
Italian extra virgin olive oil
Mix the chopped herbs and breadcrumbs nicely; lightly beat eggs with a pinch of salt and milk.
Dredge fish fillets in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your fillets and set aside.
Warm up enough olive oil to fry.
Fry cutlets, turning them in order to get golden on both sides.
Transfer on paper towel to absorb eccess oil.
Serve immediately, with a green salad or other vegetables.
Serving depends on size of slices.
- Depending on how many you're preparing, while frying, keep other cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
- You can find the video here