Fish Alla Milanese Food

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

SWORDFISH MILANESE

Steps:

• Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side.
• Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder.
• Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.
• Preheat oven to 250 degrees F.
• Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms.

COTOLETTA ALLA MILANESE

Steps:

• After removing the membranes of the cutlets, flatten them with a tenderizer.
• Beat the eggs in a bowl and dip the cutlets in, one at a time. Keep the bone out.
• Next, cover the cutlets in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
• In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.

FISH ALLA MILANESE

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.

TILAPIA MILANESE

Steps:

• Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

FISH MILANESE

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.

OSSO BUCCO ALLA MILANESE

Steps:

• Cut two veal shanks into 2-inch pieces.
• Roll shanks in flour and saute in butter over high heat until brown on all sides.
• Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
• Reduce heat, cover and braise for 10 minutes.
• Add white wine. Cover and gently simmer for 2 ho urs.
• The liquid should barely cover the meat. Just before serving, stir in the gremolada.
• This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.

FISH MILANESE

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.