Skate Wing Schnitzel
A sophisticated twist on classic schnitzel featuring delicate skate wing fillets coated in seasoned breadcrumbs and served with a rich herb-infused brown butter sauce with capers and lemon.
Ingredients
- •6 cups torn country-style bread
- •2 large eggs
- •1 cup all-purpose flour
- •½ cup finely chopped fresh herbs
- •to taste Kosher salt and pepper
- •4 fillets skate wing fillets
- •½ cup olive oil
- •¼ cup unsalted butter
- •2 tablespoons drained capers
- •2 tablespoons fresh lemon juice
- •1 tablespoon Dijon mustard
- •1 serving lemon wedges
Cooking Instructions
- 1.
Pulse bread in a food processor until semi-fine crumbs form. Place breadcrumbs, eggs, and flour in separate shallow bowls. Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.
5 min
- 2.
Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
10 min
- 3.
Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate; season with salt.
15 min
- 4.
Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes. Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.
5 min
- 5.
Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.
2 min
