To prepare the fried cod alla milanese according to this recipe widespread in England the first thing you have to peel the soaked salt cod and cut into medium-sized slices consistent with each other (even in thickness). Once prepared, the cod and set aside, you will need to take 100 g of butter and work it with a spoon until the mixture is creamy to which must be added a pinch of salt, chopped parsley, 2 tablespoons flour, juice of lemon juice (filtered) and a yolk. Keep on working until you get a thick cream and homogeneous.
With this, butter both sides of each slice of cod, which will then be floured, passed into the beaten eggs and finally in the white bread that must have been previously blended and made into bread crumbs. After passing the slices of cod in white bread, these have to be pressed between the palms of the hands in order to make the breading stick well.
So in a large pan put plenty of butter and melt on a medium heat, when the butter is completely melted and hot put the baked cod that will be on low heat for about 10-12 minutes on each side in order to obtain the golden color and the crunchiness. Once the cooking is over, make absorb the excess butter on a paper towel and lightly salt and serve hot!

At Christmas you usually eat fish, often cod. In Rome is the typical fried cod fillet ... wonderful, but this year I wanted to serve to my dears a version different from the usual ... so here I came across this recipe in the Lombardy region that was suggested to me by Valentina, a dear Milanese friend. What about this fried cod alla Milanese? Exceptional! The cod is soft, with a delicate flavor and the breading is crunchy ... the way I like!

Each serving of fried cod alla Milanese provides about 500 kcal. Energy comes about 24% from protein, 72% from fat, and 5% from carbohydrates. It 'a good source compared to the recommended daily doses of potassium, phosphorus, selenium, iodine, vitamin B12, retinol and vitamin E.