Milk cutlet
Cut the long onions into 3cm wide pieces, shred the skin to make green onions. Shredded the shiso leaves in the same way and soak them in water along with the green onions.
Cut the milt into bite-sized pieces and sprinkle with salt and pepper.
Sprinkle the chopped milts in the order of flour, beaten eggs, and breadcrumbs.
Place butter and olive oil in a frying pan and heat to melt the butter. Add the milt from [3] to the mixture and fry it over medium heat.
Once browned, reduce heat and turn over and cook for about 2 minutes. Add Italian parsley to it.
Remove the cutlets in a batter, drain the oil, and place them on a plate, then place the green onions from [1] and shredded shredded leaves on top. If you have it, top with small cubed tomatoes, then pour 1 teaspoon of French dressing and a little lemon juice over it to complete.
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- Milk
- 200g
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- Long onion
- 1/2
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- Ooba
- 6 sheets
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- cake flour
- Appropriate amount
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- egg
- Appropriate amount
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- Bread crumbs
- Appropriate amount
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- butter
- 30g
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Olive Oil
Ardoino Extra Virgin - 40cc
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Olive Oil
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- Italian parsley chopped
- Small amount
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- Fruit tomato finishing, cubes
- Small amount
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- French dressing finish
- 1 tsp
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- For finishing lemon juice
- Small amount
