Chef Way This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash.
Easy Way Instead of pounding monkfish thinly, slice the fillets thinly. Serve them with asparagus—no zucchini or squash.
More Recipes From Daniel Boulud
1 1/4 pounds monkfish fillet
1/4 cup all-purpose flour
3 large eggs—2 beaten with 2 tablespoons of water, 1 hard-cooked and finely
1 cup panko (Japanese bread crumbs)
Salt and freshly ground pepper
4 tablespoons unsalted butter
1/4 cup vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon capers, drained
1 teaspoon finely grated lemon zest
Steamed asparagus and lemon wedges, for serving
How to Make It
Using a sharp knife, cut the monkfish fillet on the diagonal into 1/2-inch-thick slices. Put the flour, beaten eggs and panko in 3 shallow bowls. Season the fish with salt and pepper and dust each slice on one side only with flour, tapping off the excess. Dip the floured side in the egg and then in the panko, pressing to help the crumbs adhere.
In a large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the oil. Add half of the monkfish, breaded side down, and cook over high heat until golden, about 3 minutes. Carefully flip the fish and cook just until white throughout, 2 to 3 minutes longer. Transfer the fish to plates, breaded side up. Repeat with the remaining butter, oil and fish.
Sprinkle the monkfish with the parsley, capers, lemon zest and chopped egg. Serve with asparagus and lemon wedges.
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