Spring fillet of Galletto Vallespluga

Cooking time

6-7 minutes



2 people


  • 8 Galletto Vallespluga fillets
  • 1 egg
  • 1 tbsp flour
  • breadcrumbs
  • 20gr butter
  • 1 tomato
  • olive oil, salt, aromatic herbs (basil, arugula, parsley)


Gently beat the fillets to make them thin, season with salt and cover with a sprinkling of flour. Dip into the beaten egg and then in the breadcrumbs. Melt the butter in a pan, place the breaded fillets in it and cook over a moderate heat until golden. Serve covered with a mixture of chopped, cubed tomatoes and finely chopped herbs. Season well with olive oil and salt.