#Seafood dishes #Fried food #Side dishes #For loved ones #summer

Swordfish Cheese Cutlets | Giorno's Kitchen-'s Recipe Transcription

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Giorno's Kitchen-

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Ingredients

Swordfish (fillet) : 2 slices
salt : 1/2 teaspoon
White pepper : a little
Cake flour : About 50g
egg : 1 piece
Bread crumbs (fine) : 20g
Parmigiano cheese (grated) : 10g
sliced cheese : 2 sheets
(A) Baby leaf : 1 bag (about 40g)
(A) Petit tomato : Six
(A) Olive oil : 1 tablespoon
(A) Balsamic vinegar : 1 tsp
(A) Salt : 1/3 teaspoon

Time required

30minutes

Procedure

1) Prepare for swordfish 00:26
Sprinkle salt and white pepper evenly on the swordfish fillet and leave it for about 15 minutes.
2) Make a garnish salad 00:45
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.
3) Prepare clothes 01:03
Mix bread crumbs and grated Parmigiano cheese.
4) Remove water from swordfish 01:18
Remove the water from the swordfish that has been left for about 15 minutes with kitchen paper.
5) Put on clothes 01:26
First, sprinkle the cake flour evenly. Add eggs, bread crumbs and cheese batter in that order.
6) Fried 02:00
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.
7) Put sliced cheese on it 02:28
Place the sliced cheese cut in half on the cloth and cover it. Cook with residual heat for about 2 minutes.
8) Serve 02:42
Complete with garnish salad and plate.

Point

・ 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.