Flounders with parsley (2)
Flounders with parsley (2)
Flounders with parsley (2)
5
1
Stefano Moraschini
To thaw the soles, clean them, throw away the bones, wash them and dry them.
Dip in beaten egg with salt and 30 g of melted butter and breadcrumbs.
FRY in remaining butter, sprinkle with chopped parsley, sprinkle with lemon juice and serve.
Calories calculation
Calories amount per person:
603
Ingredients and dosing for 4 persons
License
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