Perch Fillets Milanese Style (Lombardy)

Fish

Ingredients

Perch Fillets- 12

Flour- 2 1/2 tbsps

Eggs-2

Salt

Fine dry breadcrumbs

Butter- 1/2 cup

Lemon wedges (optional)

Wash the fillets and gently pat them dry. Roll them in flour, dip into the eggs, beaten with salt and coat in breadcrumbs. Fry the fillets very slowly in butter until golden brown on both sides. Serves hot, either with lemon wedges or a risotto.

Serves 4-6.