Sole Milanese
Sole Milanese
This is the traditional Italian preparation for veal cutlets, here made even more delicate and elegant using mild, moist filets of sole. These lightly breaded and fried filets topped with an arugula salad and Parmigiano-Reggiano shavings make for a delicious, impressive dinner, as well as beautiful on the plate. And did I mention quick and easy?
Ingredients
- 4 skinless fillets gray or dover sole - If your fish market doesn't have smaller grey sole fillets, buy two larger 8- to 10-ounce fillets and halve them crosswise.
BREADING
- 4 cups panko - whizzed in a mini prep into a fine texture
- 4 large egg yolks
- 2 cups buttermilk
- 1 cup cornstarch
- kosher salt
FOR FRYING
- 3 cups vegetable oil
ARUGULA SALAD
- 2 cups arugula
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup Parmigiano-Reggiano
Instructions
ARUGULA SALAD
- In a large bowl, whisk together the olive oil, lemon juice, honey, and salt and pepper.
- Add the arugula to the bowl and toss.
SOLE
- Transfer the finely ground panko to a shallow dish.
- Whisk together the egg yolks and the buttermilk in a second shallow bowl and put cornstarch in a third.
- Season fillets on both sides with salt.
- One at a time, dredge in corn starch, dip in the egg mixture, then coat in panko, pressing to adhere. Repeat for a second coating.
- Heat the oil in a cast iron skillet to 365°. It should fill the skillet to about 1" up the side.
- Slide fillets, one by one, into oil and cook turning once, until golden brown, about 4 minutes Drain on a wire rack.
- Place a fillet on each plate, top with ½ cup of tossed arugula salad and some shaved Parmigiano-Reggiano and serve.
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