Fried chamois fillet with marjoram-flavored eggplant and zucchini

For the fillet medallions

• Clean the fillet medallions, season with lime zest and juice, mint leaves broken up by hands and ground black pepper.
• Aside, beat the eggs with two tablespoons water and salt to taste.
• Dip the fillets into the flour first, then the egg, then the crumbled stale bread (oven baked). Season with extra virgin olive oil, salt and pepper.
• Place breaded fillets in peanut oil and fry at 180°, dry with paper towel and salt to taste.

For the eggplant and zucchini

• Wash very well the eggplant and the zucchini, cut them separately into very small cubes, cut the clove in half and remove the green germ.
• Heat the extra virgin olive oil in a non-stick frying pan, toss the eggplants with half of the garlic, some marjoram leaves and season. Same procedure for the zucchini.
• Place the eggplant and the zucchini at the bottom of the ring mould, then lay the fillet over, 2 medallions per person and serve hot.
• It is also easy to accompany with lime mayonnaise or green tomato mustard.