Tilapia Milanese
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Milk1 cup
All-Purpose Flour3 large
Egg6 tbsps
Extra-Virgin Olive Oil4 tbsps
Unsalted ButterDirections:
1
Preheat the oven to 425 degrees F
2
Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes
3
Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish
4
Lightly beat the eggs in another dish
5
Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish
6
One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess
7
Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides
8
Transfer to a large plate
9
Line a baking sheet with foil
10
Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat
11
Add 2 fillets and cook until golden, about 3 minutes per side
12
Transfer to the prepared baking sheet
13
Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter
14
Transfer the fish to the oven and bake until cooked through, about 8 minutes
15
Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste
16
Serve the fish with the salad and lemon wedges
17
Photograph by Antonis Achilleos