WINE SHOP MIONETTO

Mugnaia sole

The enveloping scent of butter blends with the marine notes of sole in this autumnal cuisine classic. Try it with the sparkling bubbles of Valdobbiadene Prosecco Superiore DOCG - Prestige Collection!

INGREDIENTS (for 2 people)

Medium sole already skinned 2

Juice of half a lemon

Butter 60 g

00 flour to taste

Parsley to taste

Salt to taste

Whole milk to taste

RECIPE

Rinse the soles by dabbing them gently. Subsequently dip them in the milk and then pass them in the flour. Then place them in a pan with the butter, cooking them for 3-4 minutes on each side until they are golden brown. Meanwhile, squeeze the lemon and chop the parsley, with which you will sprinkle the cooked sole.