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Prep Time: 22 Minutes Cook Time: 9 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Top tender pan-fried flounder fillets with a simple Italian-style green salad. Ingredients:
1 large egg |
1 large egg white |
2/3 cup dry breadcrumbs |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
4 (6-ounce) flounder fillets |
2 tablespoons olive oil, divided |
4 cups mixed baby greens |
2 plum tomatoes, diced |
1/2 cup thinly sliced red onion |
1 tablespoon fresh lemon juice |
1 teaspoon white wine vinegar |
1/2 teaspoon dijon mustard |
3 tablespoons minced fresh parsley |
Directions:
1. Combine egg and egg white in a shallow bowl, stirring with a whisk. Combine breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Pat fillets dry. Dip fillets in egg, letting excess egg drip off. Lightly dredge fillets in breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter. Repeat procedure with 1 teaspoon olive oil and remaining fillets.
3. Combine greens, tomato, and onion in a bowl. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and mustard, stirring well with a whisk. Pour dressing over greens; toss to coat. Top fillets with greens mixture, and sprinkle with parsley.
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