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Sardine Cutlet

Cotolette di sarda


Sardine Cutlet

Difficulty: Easy

Ingredients: 800 kg. of sardines, oil, 300 gr. of breadcrumbs, the grated peel of 1 lemon, 5 eggs, salt and pepper. Serves 4 people.

Preparation: take off the head and gut the sardines, open them, remove the bones, wash and dry them. Break the eggs in a container and beat them. Separately, mix the breadcrumbs, lemon rind, salt and pepper. Dip the sardine in the egg, then pass it through the breadcrumbs, breading it. Repeat two times. Take out a non-stick pan, put some oil in it and bring the oil to a boil. Put the fish in the hot oil, a few at a time, and turn them with a fork until they are a golden brown.

Suggested white wine Sangiovese di Romagna DOC


Recipe sent by: Walter Paolucci - Cattolica (RN)

Last modified May 12, 2011

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