Source:Italian Cooking Class Cookbook by Edt. Consumer Guide
Makes 4 servings.
Preparation time: 45 minutes
Fish Milanese
Ingredients
Preparation
1/3 cup olive oil + 2 tablespoons
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch pepper
1 small onion, finely chopped
1 pound flounder or haddock fillets, 4 to 8 pieces
2 large eggs
1 tablespoon milk
3/4 cup fine dry unseasoned breadcrumbs
1/2 cup all-purpose flour
1/4 cup butter + 2 tablespoons
1 small clove garlic, minced
1 tablespoon chopped fresh parsley
lemon wedges
1. Whisk 1/3 cup of the oil, the lemon juice, salt and pepper in small bowl; stir in onion. Transfer marinade to noncorrosive baking dish.
2. Rinse fish; pat dry with paper towels. Place fish in marinade in baking dish; spoon marinade over fish to coat thoroughly. Refrigerate covered, turning fish over occasionally, 1 hour.
3. Whisk eggs and milk in shallow bowl. Spread breadcrumbs on plate. Spread flour on waxed paper or on plate. Remove fish from marinade; pat dry with paper towels. Discard marinade.
4. Dip fish to coat both sides evenly, first in flour, then in eggs, then in breadcrumbs. Press crumb coating firmly onto fish. Place on waxed paper; refrigerate 15 minutes.
5. Heat 2 tablespoons of the butter and remaining 2 tablespoons oil in large skillet over medium heat. When foam subsides, add fish. Cook, turning once, until fish is golden brown and cooked through, 2 to 3 minutes per side. Remove to plate.
6. Melt remaining 1/4 cup butter in medium skillet over medium heat. Add garlic. Cook until butter turns light brown, 1 to 2 minutes; stir in parsley. Pour browned butter over fish. Serve at once with lemon wedges.
