If you want a different and delicious taste, submerge your fillets ( before cooking) into a marinade for 3 or 6 hours and put them into a covered container in a cool place.Marinade for 5 or 6 thin and small fillets ( chicken, turkey, pork or fish ) Mix together :
1 cup of milk
1 tablespoon of sea salt
1/4 tablespoon of ground black pepper
4/5 garlic cloves pealed and sliced
1/2 tablespoon of ground nutmeg( if you can, buy the nutmeg seed and grate it yourself, the flavor is better)
1 lemon juice
2 bay leaves (cut each one into 2 or 3 pieces)
After taking the fillets out of the marinade, you can fry them with some olive oil and butter or even better :
First coat both sides of the fillets with flour, then with beaten eggs and then use bread crumbs and with your hand stick them well to your fillets.
At this stage they can be frozen, preferably wrapped individually to use some days later.
They must fry (floating) in vegetable oil (medium heat) till both sides are golden brown.You can see previous post "Frying in vegetable oil".
If they are frozen, fry them immediately after taking them out of the freezer.
Fish fillets can be coated this way or coated only with flour and beaten eggs .
(This way they can't be frozen)
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