Milanese fish, or Milanese, is fried in a pan flounder coated with a very crispy golden crust. For this flounder fillet fried in double breading, first chopping fish in flour, then dipping in an egg and again crumbing in breadcrumbs. For a supercrusty crust it is best to use Japanese Panko breadcrumbs. They are more airy, large and absorb less fat. Serve appetizing fried fish with a thin salad chopped fresh zucchini seasoned with wine vinegar and vegetable oil, sprinkled with fermented milk dressing. value of one serving: (total 4) Calories 680, total fat 40 g., saturated fats, proteins 29 g, carbohydrates 52 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 flounder fillets (approximately 0.7 kg.)
- 1 tbsp. flour
- 2 large eggs whipped
- 2 tbsp. panko breadcrumbs
- 0.5 tbsp. mayonnaise
- 3 tbsp. l yogurt or kefir
- Juice of half a lemon + slices for serving
- 3 feathers of green onions, finely chopped (leave the green part for filing)
- 1 large zucchini
- 1 large zucchini
- 2 tbsp. l white wine or champagne vinegar
- 2 tbsp. l vegetable oil + optional for frying
Recipes with similar ingredients: flounder, breadcrumbs panko, eggs, champagne vinegar, zucchini, zucchini
Recipe preparation:
- Sprinkle fish with salt and black pepper. Separate into separate shallow plates of flour, beaten eggs and panko. Roll fish first in flour, then dip in the egg, let the excess drain back, then roll in breadcrumbs. Put on a plate.
- Prepare the dressing: mix in a small bowl mayonnaise, yogurt, lemon juice, green onions and a pinch of salt. Refrigerate until ready to serve.
- Trim the ends of zucchini and zucchini and cut them transversely in half. Using a mandolin or a peeler, cut into thin longitudinal slices. Mix in a large bowl with vinegar and vegetable oil, sprinkle with salt and black pepper.
- Heat in a large skillet over medium-high heat. vegetable oil. Add fish and fry, periodically rotating pan until the fish is browned at the edges, 3-4 minutes. Gently flip and fry until it is browned with another side, 2-3 minutes. Lay on the grill mounted on Baking and salt.
- Spread the fried fish and vegetable carpaccio evenly over plates. Top with dressing, sprinkle with green onions. Serve with lemon wedges.
