Fluke Milanese With Spinach Recipes

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FLOUNDER MILANESE



Flounder Milanese image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 flounder or sole fillets (1 3/4 pounds total)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs, such as Progresso
Unsalted butter
Good olive oil
6 ounces arugula or mixed salad greens for 6
Lemon Vinaigrette, recipe follows
2 tablespoons drained capers
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

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.

FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH



Flounder Saute With Mushrooms And Wilted Spinach image

Provided by Molly O'Neill

Categories     easy, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
3 teaspoons olive oil
1/2 lemon
1 scallion, trimmed and minced
2 cups sliced mushrooms
1/4 cup dry white wine
4 cups torn spinach leaves, cleaned and dried

Steps:

  • Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
  • Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 1 gram, TransFat 0 grams

FISH MILANESE



Fish Milanese image

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

1/4 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and black pepper
1/2 teaspoon dried oregano
4 (5- to 6-ounce) flounder fillets (or other thin white fish fillets)
6 tablespoons unsalted butter
5 tablespoons neutral oil, such as safflower or canola
2 tablespoons minced shallot
1/4 teaspoon minced garlic
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
1 tablespoon capers, plus 1 tablespoon caper brine
1 (5-ounce) package baby arugula
1 avocado, halved, pitted, peeled and cut into wedges (optional)

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.

PORK CHOPS MILANESE WITH CREAMED SPINACH



Pork Chops Milanese with Creamed Spinach image

No frying necessary in our Pork Chops Milanese with Creamed Spinach. Instead, the chops get their crispy coating and tender, juicy goodness in the oven.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 12

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves
1 Tbsp. butter
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 Tbsp. milk
2 pkg. (6 oz. each) baby spinach leaves
1 lemon, cut into 6 wedges

Steps:

  • Heat oven to 425ºF.
  • Pound chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.
  • Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
  • Bake chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
  • Place chops on platter; top with spinach mixture. Serve with lemon wedges.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

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