Swordfish Schnitzel Recipe
root vegetables, herb salad, buerre rouge
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Ingredients
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Swordfish Schnitzel
Method
Swordfish Schnitzel
- 1
Prepare the Swordfish
Rinse the swordfish fillets under cold water and pat them dry with paper towels. If the fillets are thick, gently pound them to an even thickness of about 1 inch.
- 2
Set Up Breading Station
In three shallow dishes, set up your breading station: one with flour mixed with salt and pepper, one with beaten eggs, and the last with panko breadcrumbs.
- 3
Bread the Swordfish
First, coat each swordfish fillet in the seasoned flour, shaking off any excess. Then, dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the fillet in panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Schnitzels
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded swordfish fillets, cooking for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.