Fried vegetables alla milanese
Instructions
Boil the fennel al dente in salted water and cut into slices; Remove toughest leaves with artichokes, rub over them with the lemon, cut it into slices and simmer them in boiling water.
Drain well.
Cut into slices Zucchini lengthwise.
Peel the Eggplant and cut it into slices.
Beat the eggs in a deep dish, add salt.
Pass the slices of vegetables in egg, then in bread crumbs and finally doratele in butter.
Ingredients and dosing for 6 persons
- 2 artichokes
- 1 faggot
- 2 zucchini
- 1 small eggplant
- 2 eggs
- Breadcrumbs
- Butter
- 1 lemon
- Salt