How to make
Carefully clean the trout fillets of their bones and skin, season them with salt and black pepper and sprinkle them with lemon juice.
Leave the fillets to marinate for about 20 minutes in the refrigerator.
Beat the eggs with the milk. Roll the fish fillets in flour, beaten eggs and breadcrumbs and then fry them in hot oil until they're done.
Place them onto a warm plate, pour hot butter over them and serve them garnished with fresh parsley and lemon slices.
