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Italian   -   Filetti De Trota In Cotoletta (Trout In Breadcrumbs)   adapted from Culinaria Italy

  • 4 Medium Trout Fillet
  • 1 Cup Milk
  • Salt -- To Taste
  • Flour
  • 1 Medium Egg -- Beaten
  • 1 Cup Bread Crumbs
  • 3 Tablespoons Olive Oil
  • 1 Lemon Lemon Juice
  • 1/4 Cup Parsley -- Chopped
Directions Marinate trout in salted milk for 1 hour. Remove fish from marinade and pat dry. Coat fish in flour, then in egg and finally in breadcrumbs. Saute fish in oil until golden on both sides. Drain on paper towels. Sprinkle with lemon juice and parsley. Serve.
Serves 1
Time to Make 0:00

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