Skate Wing Schnitzel
Created by Adam Evans• Course: Meat, Poultry Seafood Entrees • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 2 large eggs, beaten to blend
- 1 cup all-purpose flour
- 1/2 cup finely chopped herbs (such as flat-leaf parsley, chives, and/or tarragon), divided
- Kosher salt and fresh ground black pepper
- 4 6-ounce skate wings (also works well with skinless turbot, flounder, or sole 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
- 6 cups torn country-style bread
- 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 plate.
Heat oil in a large cast-iron or other heavy skillet over medium heat Working in batches, saute 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.