For the fillets

• 2 units of Verdali® Chickenless Fillet;
• ½ cup (tea) of wheat flour;
• 1 cup (tea) of breadcrumbs;
• 1 beaten egg;
• 2 tablespoons of water;
• Salt and pepper to taste;
• 1 cup (tea) sunflower oil for frying.

Method of preparation:

In a small bowl, crack the egg and beat. Add the water and season with salt and pepper. In a shallow dish, place the breadcrumbs. In another, add the wheat flour and season with a pinch of salt. Dip the slightly defrosted fillet first in wheat flour and shake off any excess. Dip in the egg and let it drain well. Coat in breadcrumbs and press with your hand to cover the entire surface. In a frying pan, add the oil and place over medium heat to heat. Dip the fillets and fry for 1 to 2 minutes until golden. Turn the fillets to brown the other side evenly. On a plate lined with paper towel, let the fillets rest for a few minutes.

For the sauce:

• 3 ripe tomatoes;
• 2 garlic cloves;
• Salt and pepper to taste;
• Olive oil or oil.

Method of preparation:

Wash the tomatoes and cut into small cubes (you can also remove the skin if you want a smoother sauce). In the pan, sauté the chopped garlic in olive oil, add the tomatoes, salt and pepper and pour over a little water. Let it cook until the tomato breaks down. If you want, you can blend it in a blender or with a mixer to make the sauce uniform.

Assembly:

In an ovenproof dish, add the fillets, cover with sauce and add grated cheese (if you want, you can put it in the oven to melt and brown the cheese).