Swordfish Milanese

Name: Swordfish Milanese
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters lightly packed arugula; 3 larges eggs; 1 lemon, juiced; 4 Tbsps light olive oil; 2 Tbsps extra-virgin olive oil; 355 milliliters panko (Japanese bread crumbs); 4 servings Salt and freshly ground black pepper; 567 grams swordfish steaks, each about 1/2-inch-thick; 4 Tbsps unsalted butter; 1 bunch watercress, stemmed

Swordfish Milanese might be just the main course you are searching for. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 632 calories, 36g of protein, and 46g of fat per serving. From preparation to the plate, this recipe takes around 26 minutes. If you have olive oil, olive oil, juice of lemon, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Watch how to make this recipe.

Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap.

Ingredients you will need

Panko

Egg

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Pie Form

Place 2 swordfish steaks on plastic wrap, about 2 inches apart.

Ingredients you will need

Swordfish Steaks

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Swordfish Steaks

Steak

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

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.

Ingredients you will need

Swordfish

Salt And Pepper

Steak

Panko

Wrap

Dip

Egg

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Light Olive Oil

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Swordfish Steaks

Equipment you will use

Frying Pan

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.

Ingredients you will need

Swordfish Steaks

Olive Oil

Butter

Equipment you will use

Baking Sheet

Wire Rack

Aluminum Foil

Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend.

Ingredients you will need

Extra Virgin Olive Oil

Lemon Juice

Equipment you will use

Whisk

Bowl

Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Watercress

Arugula

Transfer the swordfish steaks to plates. Top with the salad and serve.

Ingredients you will need

Swordfish Steaks

Equipment

Ingredients

Servings:

710milliliters

lightly packed arugula 3larges

eggs 1

lemon, juiced 4Tbsps

light olive oil 2Tbsps

extra-virgin olive oil 355milliliters

panko (Japanese bread crumbs)4servings

Salt and freshly ground black pepper 567grams

swordfish steaks, each about 1/2-inch-thick 4Tbsps

unsalted butter 1bunch

watercress, stemmed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Duck Pond Pinot Gris. It has 4.2 out of 5 stars and a bottle costs about 14 dollars.

Duck Pond Pinot Gris

Our Pinot Gris is characterized by its tropical aromas and bright acidity. Flavors and aromas of lemon curd, nectarine, elderflower, grapefruit dominate, finishing crisp and dry.