As warm weather returns, I like to cook a little lighter, and fish cooked well fits that bill. I remember my mother's preparations of fish or other cutlets for frying — one bowl for dredging the cutlet in flour, one bowl for dipping each piece in an egg wash and a final bowl for coating it in bread crumbs. Each cutlet would be quickly browned in butter and then baked until cooked through. The result was a crispy, delicious treat, perfect for cold weather, but not something I'd prepare in summer.
I used the same technique for years until I found several methods that are less messy, and less fatty. The one described below is my favorite. The result is more delicate than with the three-dip method above, perfect for a healthy summer meal.
Mild-flavored tilapia is ideal for kids who typically don't like fish. Add a bright green vegetable and a potato or pasta salad, and this could become one of your favorite family meals.
Cooking Time: 35 minutes
This recipe works just as well with pork, chicken or turkey cutlets.
South Pomfret, VT
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