Flounder Milanese
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 582
- Total Fat
- 34
- Saturated Fat
- 7
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 170
- Sodium
- 880
- Total: 40 min
- Active: 40 min
Ingredients
6 flounder or sole fillets (1 3/4 pounds total)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs, such as Progresso
Unsalted butter
Good olive oil
6 ounces arugula or mixed salad greens for 6
Lemon Vinaigrette, recipe follows
2 tablespoons drained capers
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
Lemon Vinaigrette:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Cook’s Note
Making vinaigrettes in a measuring cup allows you to measure and whisk at the same time.