Best Flounder Milanese Recipes

Flounder Milanese image

Provided by Ina Garten

Time 40m

Yield 6 servings

Number Of Ingredients 14

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
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

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.
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Flounder Milanese with Herbed Salad and Bacon Vinaigrette image

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 cups panko (Japanese breadcrumbs), finely crushed
1 1/2 cups all-purpose flour
3 large eggs
Four 5- to 6-ounce flounder fillets
Kosher salt and freshly ground black pepper
Canola or vegetable oil, for frying
3 slices bacon, chopped
1 small shallot, minced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
8 cup mixed lettuces
2 cups lightly packed mixed picked herbs, such as parsley, cilantro, dill and snipped chives
Lemon wedges, for serving

Steps:

Preheat the oven to 200 degrees F. Place a rack on a large rimmed baking sheet.
Put the panko and flour in separate shallow bowls. In another shallow bowl, beat the eggs. Season the fish fillets with salt and pepper. Dredge the fish in the flour, then dip in the egg, letting the excess drip back into the bowl. Coat in the panko. Transfer to a plate.
In a large skillet, heat 1/2 inch of oil over medium-high heat. Add the fish to the skillet (work in batches if necessary) and cook until the fish is browned around the edges, 3 to 4 minutes. Carefully flip the fish and fry until browned on the other side, 2 to 3 minutes more. Transfer to the rack on the baking sheet, season with salt, and place in the oven to keep warm.
Pour off all but 2 tablespoons of fat from the skillet. Add the bacon and cook over medium-high heat, stirring, until browned and crisp, about 6 minutes. Remove from the heat and stir in the shallot, vinegar and mustard.
In a large bowl, toss the lettuces and herbs with the bacon vinaigrette. Season the salad with salt and pepper. Serve the flounder with the salad and lemon wedges.