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  • Writer's picturechefgabyschuster

Salmon Milanese

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.


1 egg


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


  1. With a paper towel pad dry the salmon filets

  2. Season the salmon with salt and pepper, both sides

  3. Sprinkle the filets with flour, both sides, shake the excess of flour

  4. In a separate dish (bowl) crack the egg, add salt, pepper and whisk

  5. Place the panko breadcrumbs in another plate, mix in garlic powder, and salt

  6. One by one dredge the floured filets in the egg

  7. Transfer the salmon to the panko plate, coating and pressing down into the bread crumbs one by one, coating both sides

  8. Over medium-low heat set up the frying pan with the oil

  9. Add the salmon milanese to the pan, one at a time

  10. Cook for about 3 to 4 mins each side, or until you get a nice color

  11. The cooking time is going to depend on the thickness of the filet

  12. Serve with your favorite sides dishes

  13. If you need to reheat it, preheat the oven at 375 and bake for about 5 minutes

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