Fish Cutlet in a Milanese Style

Name: Fish Cutlet in a Milanese Style
Yield: 4
Ingredients: 2 tablespoons of finely chopped onion; 4 tablespoons of finely chopped parsley; butter or margarine; 1 tablespoon of fresh thyme leaves, chopped; 5 tablespoons of all-purpose flour; 3/4 cup of milk; 2 beaten eggs; 1/2 tablespoon of Worcestershire sauce; 1 cup of cooked fish, diced (use leftovers from the previous day); 1/2 cup of breadcrumbs; oil

1
2 tablespoons of finely chopped onion
2
4 tablespoons of finely chopped parsley
3
butter or margarine
4
1 tablespoon of fresh thyme leaves, chopped
5
5 tablespoons of all-purpose flour
6
3/4 cup of milk
7
2 beaten eggs
8
1/2 tablespoon of Worcestershire sauce
9
1 cup of cooked fish, diced (use leftovers from the previous day)
10
1/2 cup of breadcrumbs
11
oil

Ingredients

1
2 tablespoons of finely chopped onion
2
4 tablespoons of finely chopped parsley
3
butter or margarine
4
1 tablespoon of fresh thyme leaves, chopped
5
5 tablespoons of all-purpose flour
6
3/4 cup of milk
7
2 beaten eggs
8
1/2 tablespoon of Worcestershire sauce
9
1 cup of cooked fish, diced (use leftovers from the previous day)
10
1/2 cup of breadcrumbs
11
oil

Directions

1
Fry the onion and parsley in a little butter or margarine
2
Melt 3 tablespoons of butter or margarine in a pan
3
Add the flour and mix well
4
Add the milk gradually, mixing until it thickens
5
Let it cool and add the onion, parsley, thyme, 1 egg, and Worcestershire sauce
6
Mix well
7
Add the fish
8
Refrigerate for 1 hour
9
Shape into cutlets
10
Dip in the remaining egg and then in breadcrumbs
11
Refrigerate until ready to fry
12
Fry in hot oil until golden brown on both sides
13
Serve with a mayonnaise mixed with pickles
14
Serves 4 portions.