Flounder Milanese from Cook Like a Pro: Recipes and Tips for Home Cooks (page 101) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on May 19, 2023

    Made with cod and it was a perfectly simple and tasty preparation, yielding a light and crispy fish. Made my own seasoned panko bread crumbs. I liked the quick fry capers at the end - so much easier than making a whole caper sauce, and the results tasted fresh.

  • Ezair92 on April 27, 2023

    I really enjoyed this. Very easy. I made it for two but I can see that it would be great for a dinner party. I had some breadcrumbs that I had mixed up with sunflower seeds and it was yummy

  • anya_sf on September 16, 2019

    I made 1/2 recipe, but the full amount of arugula (extra on the side); 1/4 of the vinaigrette was plenty. I had unseasoned bread crumbs, so I seasoned them with oregano, onion and garlic powders, salt and pepper. We can't get flounder here and our local sole are very small, so I used snapper. Unfortunately, the fish burned on the outside before the inside was cooked through. I was able to salvage the fish by finishing them off at very low temperature (only one side was actually overly charred). The overall flavor of the dish was good, so I would try this recipe again using thinner fish, such as 2 small sole fillets per person.

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