Filling preparation:
In a bowl, mix the breadcrumbs with the grated parmesan, parsley, garlic, capers and black olives (if using). Season with salt and pepper.
Sardine filling:
Place the sardine fillets on the work surface. If the fillets are very large, you can cut them in half.
Spread a little of the breadcrumb and cheese mixture on half of the sardine fillets. Cover with the second fillet to enclose the filling.
Breading the sardines:
Prepare three plates: one with flour, one with beaten egg and one with breadcrumbs.
Pass the sardines first in the flour, then in the beaten egg and finally in the breadcrumbs, pressing lightly so that the coating adheres well.
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