Fast and easy recipe that anyone can make. Just dip the fillet on a beaten egg and sprinkle with flour. If you want the batter to be extra crispy, you can use corn starch instead. Using a saute pan, add a couple of tablespoons of non-virgin olive oil and a tablespoon of butter. While heating add some diced onions on the pan and cook the fillet medium heat, 2 minutes each side then set aside. Add some slices of carrots and zuchini and a teaspoon of capers and cook until carrots are soft.
On a plate, arrange the fillet and the carrots. While the pan is still heating, add a shot of white wine and a bit of butter to thicken the sauce. Pour over the fillet and serve hot. Bonna Petite!
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