Swordfish cutlet with puntarelle salad - Italian recipes by GialloZafferano

Name: Swordfish cutlet with puntarelle salad - Italian recipes by GialloZafferano
Total time: 90 min
Ingredients: Swordfish 0.9 lb; Panko 0.7 cup; Corn flakes (unsalted) 5.3 cups; Rice flour 1 cup; Eggs 4; Fine salt to taste; Black pepper to taste; Vegetable oil (for frying) 2.3 cups; Puntarelle (chicory) 7 oz; Extra virgin olive oil 5 tbsp; Wildflower honey 1 ½ tbsp; Old-fashioned mustard 2 tsp; Lemon juice 1; Water to taste; Ice to taste; Sunflower seed oil 1 &frac18; cup; Egg yolks 3; Lemon peel ½; Oranges (the juice, the pulp, and the zest) 1

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The swordfish cutlet with puntarelle salad is a delicious seafood main course with a crunchy coating, served with lemon mayonnaise!

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Swordfish cutlet with puntarelle salad

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