Breaded swordfish
Method
– eliminate l’acqua in eccesso tamponando con carta assorbente le fette di pesce spada, dopo spennellate tutta la superficie con poco olio di oliva. -versate la Milanese breading pronta all’uso di Gusto al volo in un vassoio e impanate le fette di pesce spada premendo con le mani per farla aderire bene in ogni sua parte -mettete uno strato di olio di oliva in padella, lasciate scaldare leggermente e friggete le fette di pesce spada panato bene prima da un lato e poi dall’altro. Il piatto è pronto, se volete ultimate con poco prezzemolo tritato in superficie e servite ben caldo.
Suggestions
You can finish with a little chopped parsley on the surface and serve hot.
Enjoy your meal!
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