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Crispy Monkfish with Capers

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(83 people have added this recipe to their favorites.)

CHEF WAY This is 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.

Pairing Suggestion

Sommelier Choice 2004 Sainte Anne Côtes du Rhône Blanc.

Easy-to-Find Choice The Perrin family of Château Beaucastel fame makes a similarly fine, toasty Côtes du Rhône Blanc that's much more widely distributed—the Perrin & Fils 2005 Reserve.

Crispy Monkfish with Capers

(83 people have added this recipe to their favorites.)
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Crispy Monkfish with Capers

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Crispy Monkfish with Capers

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