Fish Milanese Food

FISH MILANESE WITH SUMMER SQUASH

Steps:

• Season the fish with salt and pepper. Put the flour, eggs and panko in separate shallow dishes. Dredge the fish in the flour, then dip in the egg, letting the excess drip off, then coat in the panko. Transfer to a plate.
• Make the dressing: Stir the mayonnaise, buttermilk, lemon juice, scallions and a pinch of salt in a small bowl. Refrigerate until ready to serve.
• Trim the ends of the zucchini and yellow squash and halve crosswise. Shave lengthwise into thin ribbons with a mandoline or vegetable peeler. Toss in a large bowl with the vinegar and vegetable oil; season with salt and pepper.
• Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Add the fish and fry, rotating the skillet occasionally, until the fish is browned around the edges, 3 to 4 minutes. Carefully flip and fry until browned on the other side, 2 to 3 minutes. Transfer to a rack set on a baking sheet and season with salt.
• Divide the fish and vegetables among plates. Top the fish with the dressing; sprinkle with the scallion greens. Serve with lemon wedges.

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:

• 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.

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 WITH CUCUMBER CEVICHE

Steps:

• 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.
• Fish and Assembly
• 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.
• Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Repeat steps to make a second coating. Place on a rimmed baking sheet. Repeat with remaining fillets.
• Pour oil into a large heavy skillet, preferably cast iron, to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°F-365°F (Don't let the tip of the thermometer touch the bottom of the skillet). Carefully lower a fillet along the side of skillet closest to you and let slide away from you into oil. Carefully swirl oil in skillet and cook fish just until golden on the bottom, about 2 minutes. Using a fish spatula or slotted spoon, carefully turn fish over and cook until golden on the other side, about 2 minutes. Transfer fish to wire rack in prepared baking sheet and season with sea salt while still hot. Repeat with remaining fillets.
• Toss cucumbers, fennel, onion, chile, cilantro oil, and a pinch of kosher salt in a medium bowl and top with some cilantro.
• Serve fish with cucumber ceviche and lime wedges.

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

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.

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.

PICCATA MILANESE

Steps:

• Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
• Hit the veal with a hammer until it's very flat.
• Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
• First put the veal in the egg, then in the breadcrumb mixture.
• Boil the spaghetti al dente.
• Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
• Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.