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
Serves: 4
This recipe works just as well with pork, chicken or turkey cutlets.
Shelburne, VT
At Lake Champlain Waldorf School, summer is a world of nature and wonder! Campers learn new skills, explore our 22 acres of forest and field, immerse themselves in arts and crafts, and build lasting friendships. Our days are filled with reverence and joy. Each week focuses on connecting campers with…(more)