The crunchiness that a milanese breaded adds to any protein or vegetable is unique. I guess this is one of the reasons why most cultures or maybe all of them have a version of milanese. I like to play around with the preparation depending on the type of meat or vegetable. Sometimes I pan-fry and other times I just bake them. I like to use panko for fish and chicken, and Italian breadcrumbs for beef steak. And if I got some shredded mozzarella around, I like tossing some to the panko before breading the chicken. Today I breaded two whole salmon filets, if you got little ones this recipe is perfect for fish sticks. Let me tell you that the combo of the salmon skin and the toasted panko is amazing.
Ingredients:
1 egg
Flour
Around 1 cup of panko breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon paprika
Avocado oil or olive oil
Salt and pepper
Lemon, sliced to serve
Directions:
With a paper towel pad dry the salmon filets
Season the salmon with salt and pepper, both sides
Sprinkle the filets with flour, both sides, shake the excess of flour
In a separate dish (bowl) crack the egg, add salt, pepper and whisk
Place the panko breadcrumbs in another plate, mix in garlic powder, and salt
One by one dredge the floured filets in the egg
Transfer the salmon to the panko plate, coating and pressing down into the bread crumbs one by one, coating both sides
Over medium-low heat set up the frying pan with the oil
Add the salmon milanese to the pan, one at a time
Cook for about 3 to 4 mins each side, or until you get a nice color
The cooking time is going to depend on the thickness of the filet
Serve with your favorite sides dishes
If you need to reheat it, preheat the oven at 375 and bake for about 5 minutes
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