Swordfish Milanese

Recipe by MrsDoty
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the panko in a pie dish.
  • In another pie dish, beat the eggs to blend.
  • Line a large cutting board with plastic wrap.
  • Place 2 swordfish steaks on plastic wrap, about 2 inches apart.
  • Place another sheet of plastic wrap over the steaks.
  • Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick.
  • Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides.
  • Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again.
  • Dip each steak into the egg, then the panko, coating completely and patting to adhere.
  • Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat.
  • Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side.
  • Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy).
  • Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
  • Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend.
  • Add the arugula and watercress, and toss lightly to coat.
  • Season the salad, to taste, with salt and pepper.
  • Transfer the swordfish steaks to plates.
  • Top with the salad and serve.
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