Skate Wing Schnitzel
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Evans
This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings," says Evans. His method also works with skinless turbot, flounder, or sole fillets
Ingredients
6 cups torn country-style bread
2 large eggs, beaten to blend
1 cup all-purpose flour
1/2 cup finely chopped fresh herbs (such as flat-leaf parsley, chives, and/or tarragon), divided
Kosher salt, freshly ground pepper
4 6-ounce skate wing fillets
1/2 cup olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons drained capers
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Lemon wedges (for serving; optional)
Instructions
Pulse bread in a food processor until semi-fine crumbs form. Place breadcrumbs, eggs, and flour in separate shallow bowls. Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.
Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate; season with salt.
Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes. Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.
Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.
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