White Fish Milanese
8- fillets haddock, sole, flounder, or tilapia* for the marinade
3 tbsp olive oil
¼ cup Wind Rose Cellars Pinot Grigio
salt & pepper
1/3 cup flour
½ cup flaky breadcrumbs (Panko)
2 eggs beaten
for the sauce
3-4 tbsp butter
2 tbsp capers (drained)
2 tbsp flat leaf Italian parsley chopped
2 cloves garlic – minced
1 tbsp fresh thyme
juice from one lemon
lemon for garnish
Lightly salt and pepper the fillets and and place in a large shallow dish.
Whip together 2 tablespoons olive oil, white wine, chives salt and pepper and pour over fish, turn to coat completely, cover and place in the refrigerator for 1 hour. Turn fish several times while marinating.
Remove fish from marinade and lightly dredge in flour.
Dip fillets into or brush eggs with beaten egg. Coat with breadcrumbs, pressing crumbs into fish to cover. Let rest about 15 minutes..
Heat small amount of oil in a large frying pan for shallow frying.
Add filets and cook slowly for about 3 minutes on each side until golden brown..
Remove filets to serving tray or drain on paper towel.
Pour out oil and wipe frying pan. Add butter and garlic and cook until the butter is lightly browned. Add herbs, drained capers, lemon juice and continue cooking about 2 more minutes. Pour over fish along with lemon wedge garnish.