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30minutes
Sprinkle salt and white pepper evenly on the swordfish fillet and leave it for about 15 minutes.
Cut the petit tomatoes in half. Put all ingredients of (A) in a bowl and mix well.
Wrap it and leave it in the refrigerator.
Mix bread crumbs and grated Parmigiano cheese.
Remove the water from the swordfish that has been left for about 15 minutes with kitchen paper.
First, sprinkle the cake flour evenly. Add eggs, bread crumbs and cheese batter in that order.
Fry in thinly spread oil at 170-180 ° C. Gently put in oil. Move from time to time to let the oil blend in and fry. First, bake for about 3 minutes, then turn it over and bake for about 2 minutes, then turn off the heat. Transfer the oil to another container and wipe off any remaining oil.
Place the sliced cheese cut in half on the cloth and cover it. Cook with residual heat for about 2 minutes.
Complete with garnish salad and plate.
・ A recipe for two fragrant and soft cheese cutlets using swordfish that is in season in summer.
・ The instant simple garnish salad is delicious even if you eat it with cutlets.
・ By preparing the swordfish, the fishy odor can be removed and the taste can be added.
・ Mix Parmigiano cheese with bread crumbs to make it fragrant.
・ When battering, it is easier to do the stages of flour and eggs with tongs, and bread crumbs and Parmigiano cheese with dry hands.
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