My husband, Ryan, was craving chocolate chip cookies for tonight… So I figured I would make something healthy for dinner. I’ve made chicken Milanese in the past, but tonight, I thought I’d try something new and make it with tilapia instead!
Garlic salt (or seasoned salt of some sort)
Panko bread crumbs (Italian seasoned- if you can’t find this, just add some Italian seasoning to plain Panko crumbs)
Grated Parmesan cheese
What to do with the fish:
Set up your breading station- 3 shallow bowls. The first one gets flour seasoned with the garlic salt or whatever seasoned salt you have on hand. The second one holds the beaten egg with a splash of water. The third gets the Panko breadcrumbs with some grated Parmesan cheese (the cheese helps brown the tilapia and make the outside crispy when you fry it!)
Run the tilapia filets through the stations , making sure to shake off the excess before moving on to the next station. Once the filets are breaded, set them aside on a plate to rest a bit before you begin to fry them. While they sit aside, assemble your salad.
Thinly sliced mushrooms
Thinly sliced onions
Grape tomatoes, halved
1/3 cup Olive oil
Pinch of salt
Half a lemon
Mix the arugula with the chopped veggies. To make the dressing, squeeze your lemon juice into a small bowl. Whisk the juice while you add in the olive oil. Add a pinch of salt and you have a nice fresh lemon vinaigrette! Hold off on pouring it over your salad for now… Cook the tilapia first so that the salad doesn’t get soggy while you wait.
To cook the tilapia, pour some vegetable oil into a pan- just enough to coat the bottom. Heat it up on med-hi. Once it’s hot, fry your tilapia. Depending on the filet size, it should take about 2 minutes or so per side.
Once it’s ready, take it out of the pan and pat it on a paper towel to rid it of excess oil.
To plate, dress and toss your salad, serve it on a plate, and top it with your tilapia… Bon a petit!