Ingredients
Scale
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- zest of one medium lemon, save the lemon and cut into wedges for serving
- 4 fillets white fish, petrale sole, dover sole, cod, tilapia, or other white fish
- ¼ cup olive oil
Instructions
- Preheat a large heavy skillet over medium heat and add olive oil.
- Gather three shallow dishes: one for flour, one for beaten eggs, and another for the breadcrumb mixture.
- In the first dish, place the flour. In the second dish, beat the eggs together with a fork. In the third dish, combine panko, grated Parmesan, Italian seasoning, garlic powder, salt, pepper, and lemon zest.
- Coat each fish fillet in flour, dip in the egg, and then coat with the panko-Parmesan mixture.
- Add the coated fish to the hot skillet and cook for 3-7 minutes on each side, depending on the thickness of the fillets.
- Serve immediately with lemon wedges.
Notes
Adjust the cooking time based on the thickness of the fish fillets.
If needed, cook the fish in batches, adding more oil to the pan as necessary.
Serve hot for the best flavor.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.