Pickled perch cutlets – Italian Cuisine

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2) Eliminate the bones of 800 g of perch fillets; flour them, pass them in 2-3 beaten eggs and then in abundant breadcrumbs. Reheat abundant olive oil with 20 g of butter in a large pan and fry the fish cutlets. Drain them on absorbent paper, transfer them to a tray with high sides, pour the prepared vinegar sauce and refrigerate for 2-3 hours. Serve at room temperature.

195103

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Posted on 20/01/2022

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