Fish cutlets with chive sauce

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Homemade crispy fish cutlets with a potato and broccoli stir-fry



 Sprinkle the fish with a tablespoon of lemon juice. Sprinkle with some salt and pepper. Then coat the fish in the flour, then in the beaten egg and finally in the panko. Keep the fish in the fridge for as long as possible. Pre-cook the potatoes and broccoli for a few minutes. Then fry them in a (wok) pan in a little oil or butter with a pinch of cayenne pepper and some salt and pepper.

 Heat a little oil or butter in a frying pan and fry the fish cutlets until nice and golden brown and cooked through. Finely chop the chives and mix with the yogurt with the rest of the lemon juice. Serve the fish cutlets with the baked potatoes and broccoli and the chive sauce.

 Panko is for sale at most large supermarkets or in the toko. If you can’t find it, use breadcrumbs. Cayenne pepper is often too spicy for children. So use paprika.

Source: Leukerecepten by leukerecepten-nl.
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