Spring fillet of Galletto Vallespluga
- 8 Galletto Vallespluga fillets
- 1 egg
- 1 tbsp flour
- 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.