A swordfish version of Veal Milanese, where thin slices of veal are coated in breadcrumbs and fried and finished on the plate with loads of lemon juice. This dish is easy to make and is delicious served with spaghetti, tossed with a fresh tomato sauce.


  • 6 Salted anchovy fillets

  • A chunk of 1-2 day old bread

  • 1 level tablespoon wild dried oregano (on the branch if possible)

  • 2-4 thin slices of swordfish

  • 3 tablespoons of plain flour

  • 1 egg, beaten

  • Vegetable oil for frying

  • 1 lemon


  • 1.

    To make, put the anchovy fillets, bread and oregano in the food processor and whiz until you have fine crumbs. Dip the swordfish into first the flour, then the egg and lastly the breadcrumb mixture. Pour some vegetable oil into a hot, heavy-based frying pan, give it a few minutes to get to a good hot temperature and then carefully lay the swordfish into the pan and fry gently for 3-4 minutes either side, until the crumb is a nice crisp golden brown. Before putting on serving plates, finish with a good squeeze of lemon. Serve with a Caprese salad or spaghetti.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings