Swordfish CUTLETS


  • 4 slices of swordfish (not too thin) weighing 600g in all
  • 100g of breadcrumbs
  • 2 eggs
  • ½ litre of delicate olive oil
  • 1 sprig of parsley
  • 2 cloves of garlic
  • Lemon and salt


Beat the eggs in a dish without adding salt; put the breadcrumbs in another dish. Let the fish soak in the egg for a few minutes, remove and roll in the breadcrumbs. Heat the oil and fry the breaded fish. Let the fish cutlets drain on kitchen paper and add salt. Chop the parsley and garlic finely. Serve the cutlets, having sprinkled on the chopped parsley and garlic and squeezed the lemon juice over them.
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