VEAL MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
- Serve with lemon wedges.
FISH MILANESE
This is perfect served with steamed vegetables or rice, or if your feeling cheeky a plate of hot chips
Provided by Perfect Pixie
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from fillets.
- Remove bones.
- Combine peeled and finely chopped onion, lemon juice, oil, salt and pepper in a large plate, mix well.
- Add fillets, spoon mixture over fillets to coat thoroughly.
- Allow fillets to marinate 1 hour, turning them occasionally.
- Remove fillets from marinate.
- Coat lightly with flour.
- Dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly.
- Heat extra oil and butter in large frying pan.
- Add fillets, cook gently on both sides until golden brown.
- Allow approximately 3 minutes on each side.
- Drain.
- Melt extra butter in separate pan, add crushed garlic.
- Cook until butter turns light golden brown, add parsley.
- Pour browned butter over fillets.
Nutrition Facts : Calories 723.5, Fat 59, SaturatedFat 20.5, Cholesterol 269.4, Sodium 350.1, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 44.9
FISH MILANESE
This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
- Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
- In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
- Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
- Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.
BAYOU BILL'S FISH MILANESE
In a word..."Fantastic!" We ate at one of these restaurants in the Florida panhandle. I happened to run across the recipe in an article and saved it. Hope you enjoy this fish recipe. The 1 hour in the prep time is how long you marinade the fish in the refrigerator.
Provided by Win Spicer @debaylady
Categories Fish
Number Of Ingredients 12
Steps:
- Whisk 1/3 cup of the oil, lemon juice, salt and pepper in a small bowl. Stir in onion. Transfer marinade to a non-corrosive baking dish. Place fish in marinade, cover, and refrigerate for 1 hour.
- Whisk eggs and milk in a bowl. Spread bread crumbs and flour on separate plates. Dip fish first in flour, then in egg mixture, then in bread crumbs.
- Heat 2 Tbsp. of the butter and remaining 2 Tbsp. oil in a large skillet over medium heat. Add fish. Cook, turning once after 2-3 minutes until golden brown, depending on thickness. Transfer fish to a warm serving plate. Cover.
- Melt remaining butter in skillet. Add garlic. Cook and stir until butter turns light brown. Pour browned butter over fish. Serve at once.
- Note: I always serve my fish with lemon wedges and have Old Bay Seasoning on hand for those who enjoy it.
FISH ALLA MILANESE
Again from my favorite Italian cookbook, this is a restaurant quality dish, and quite simple to make. Do give it one try, and you'll surely be addicted!
Provided by Fandoos
Categories European
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- For marinade, whisk 1/3 cup oil, lemon juice, salt, and pepper in small bowl; stir in onion.
- Pour marinade into 13x9-insch glass baking dish.
- Rinse fish; pat dry w/paper towels.
- Place fish in baking dish; spoon marinade over fish to coat thoroughly.
- Marinate, covered in fridge for 1hr.
- ,turning fish over occasionally.
- Combine and mix eggs and milk in shallow bowl.
- Remove fish from the marinade one piece at a time, and first coat w/flour, then w/egg mixture, and lastly bread crumbs.
- Press crumbs firmly onto fish.
- Refrigerate coated fish for 15 mins.
- Heat 2 tbsps.
- butter and remaining 2tbsps.
- oil in skillet over med.
- heat until melted and bubbly, then add fish.
- Cook to 2-3mins.
- per side until fish flakes easily w/a fork and topping is light brown.
- Remove to heated serving plate.
- Melt remaining 1/4cup butter in pan over med.
- heat.
- Add garlic, and cook 1-2mins, till garlic browns a bit; stir in parsley.
- Immediately take off heat and pour the mixture over the fish fillets.
- Garnish w/lemon slices.
- NOTE: Cooking and preparation times do not include marination time taken.
Nutrition Facts : Calories 847.9, Fat 59.1, SaturatedFat 18.6, Cholesterol 265.2, Sodium 895.9, Carbohydrate 39.5, Fiber 2.2, Sugar 3.3, Protein 39.2
More about "bayou bills fish milanese recipes"
FISH MILANESE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 3 minsServings 4
- Cook cilantro in a medium pot of boiling salted water until wilted, about 20 seconds. Drain and transfer cilantro to a bowl of ice water. Swish around in water to cool. Drain, then squeeze excess liquid from herbs with your hands.
- Purée cilantro, ginger, and 2 Tbsp. water in a blender until almost smooth. With motor running, gradually stream in oil and blend until smooth. Strain cilantro oil through a fine-mesh sieve into a small bowl; discard any solids. Mix lime juice into oil and season with salt.
- Do Ahead: Cilantro oil (without lime juice and salt) can be made 1 day ahead. Cover and chill. Bring to room temperature before adding lime juice and salt.
- Process panko in a food processor until very finely ground (it will only take 45–60 seconds). Transfer to a shallow bowl. Place egg yolks in another shallow bowl and whisk in buttermilk. Place cornstarch in a third shallow bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.
FISH MILANESE WITH A BUTTERY GARLIC AND PARSLEY SAUCE
From foodleclub.com
BEST EATING FISH IN THE RIVER, BAYOU BILL
From bayoubill.com
VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE - RECIPES FROM ITALY
From recipesfromitaly.com
BAYOU BILL'S RECIPE INDEX - EASY RECIPES
From recipegoulash.cc
DOUBLE-DUTY BAKED SHEEPSHEAD, BAYOU BILL
From bayoubill.com
CLEANING, PRESERVING, AND COOKING SUCKERS, BAYOU BILL
From bayoubill.com
FISHING, BAYOU BILL
From bayoubill.com
BAYOU LEMON JUICE RECIPE - EASY RECIPES
From recipegoulash.cc
BAYOU RECIPES – THEBAYOU.COM
From bayouclassic.com
BRANZINO - THE BEST BRANZINO FISH RECIPE - RASA MALAYSIA
From rasamalaysia.com
SAMUELS SEAFOOD
From samuelsseafood.com
BAYOU BILLS FISH MILANESE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love