This has to be my new favorite fish dinners! My kids love fish and they love lemon sauces, so they gobbled this one up!! Honestly, they were begging for more. Even my littlest boy ate it because he thought it was a chicken nugget. The fish is sliced very thin, so they're really crispy and light. I tell my boys that the capers are little pickles, so they really go for them! I hope you enjoy this one as much as my family does.
(Serves about 4-6 depending on how much fish you buy)
1- 1 ½ lb. Alaskan salmon or any white fish (Opah, Mahi Mahi, etc..)
½ c. flour
2 c. panko bread crumbs (Japanese bread crumb found on the baking aisle)
¼ c. olive oil
½ c. cooking white wine
¼ c. fresh lemon juice
2 T. shallots, minced
2 t. Dijon mustard
2 T. capers
4 T. cold, unsalted butter, cubed
8 thin lemon slices
1 T. parsley
Slice fish into ¼ inch thin filets.Place flour in a shallow dish.Whisk together eggs in another shallow dish.Place panko crumbs into another small dish.Lightly salt and pepper the fish.Dredge fish in the flour on both sides.Carefully dip the slices into the eggs, then into the panko.
Place breaded cutlets on a rack set over a baking sheet.Cover cutlets and chill for 10 minutes.(I didn’t have time to chill them, so I didn’t do this step and it turned out fine)
Heat ¼ c. olive oil in a large 12 inch non-stick cooking skillet.Saute cutlets until crisp and golden on both sides, approximately 4 minutes total.Transfer cutlets to a paper towel lined plate. (You could always bake them until done for a lighter, healthier version, however, the crispy texture from the olive oil is divine!)
Deglaze skillet with wine and reduce by half, about 3 minutes.Whisk in lemon juice, shallots, Dijon and capers.Simmer sauce until reduced about 3 minutes.Reduce heat to low.Whisk in butter until melted.Add lemon slices and parsley.Season sauce with salt and pepper if needed.Divide sauce evenly over each serving of salmon.
Serve with any type of rice you would like and a vegetable.