Milanese Perch

Recipe second for 4 people based on Perch.

Preparation:

Preparation: Leave the fish fillets to macerate for an hour in oil and lemon juice. Drain them, flour them lightly, shake off the excess and then dip them in the beaten and salted egg and in the breadcrumbs. In a saucepan, let the butter melt over moderate heat, cook the fillets for 6-7 minutes, turning them once. A golden and soft crust should form on both sides. Remove them with the perforated spatula, dry them on absorbent paper, pass them on a hot serving dish, salt them. Accompanying wines: Lugana DOC, Orvieto DOC, Gravina DOC.