Fish alla Milanese

Fish alla Milanese

Fish alla Milanese


Makes 4 servings


1/3 cup plus 2 tablespoons olive oil, divided
2 tablespoons lemon juice
1/2 teaspoon salt
Dash pepper
1 small onion, finely chopped
1 pound flounder or haddock fillets (4 to 8 pieces)
2 eggs
1 tablespoon milk
1/2 cup all-purpose flour
3/4 cup fine dry unseasoned bread crumbs
1/4 cup plus 2 tablespoons butter or margarine, divided
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Fresh thyme sprig for garnish
Lemon slices (optional)


  1. For marinade, whisk 1/3 cup oil, lemon juice, salt and pepper in small bowl; stir in onion. Pour marinade into 13X9-inch glass baking dish.
  2. Rinse fish; pat dry with paper towels. Place fish in baking dish; spoon marinade over fish to coat thoroughly. Marinate, covered, in refrigerator 1 hour, turning fish over occasionally.
  3. Combine eggs and milk in shallow bowl; mix well. Spread flour and bread crumbs on separate plates. Remove fish from marinade; pat dry with paper towels. Discard marinade.
  4. Dip fish to coat both sides evenly, first in flour, then in egg mixture, then in bread crumbs. Press crumb coating firmly onto fish. Place on waxed paper; refrigerate 15 minutes.
  5. Heat remaining 2 tablespoons oil and 2 tablespoons butter in large nonstick skillet over medium heat until melted and bubbly; add fish. Cook 2 to 3 minutes per side until fish flakes easily with a fork and topping is light brown. Remove to heated serving plate.
  6. Melt remaining 1/4 cup butter in medium skillet over medium heat. Add garlic. Cook 1 to 2 minutes until butter turns light brown; stir in parsley. Pour browned butter mixture over fish. Garnish, if desired. Serve immediately with lemon slices.

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