By Kay Chun

“This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.”

Note: My only suggestion would be to double the recipe for the sauce. If you prefer to use less butter, substitute olive oil instead.

INGREDIENTS

Yield: 4 servings

  • ¼ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain bread crumbs
  • Salt and black pepper
  • ½ teaspoon dried oregano
  • 4( 5- to 6-ounce) flounder fillets (or other thin white fish fillets)
  • 6 tablespoons unsalted butter
  • 5 tablespoons neutral oil, such as safflower or canola
  • 2 tablespoons minced shallot
  • ¼ teaspoon minced garlic
  • 2 tablespoons lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers, plus 1 tablespoon caper brine
  • PREPARATION
  • Step 1: Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
  • Step 2: Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
  • Step 3: In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
  • Step 4: Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
  • Step 5: Divide the fish among the plates and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.