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Flounder Milanese

Flounder Milanese with Arugula, Sweet Corn, and Feta

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Chef Giuseppe's featuring his mother's favorite way to prepare flounder: breaded, shallow-fried, and crispy. It's served with a summery sweet corn, grape tomato, and feta salad, and topped with lightly dressed arugula. In his words: "Mama knows!"

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 720
  • Protein 33g
  • Total Carb 81g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby arugula
    • 1 ounce
    • baby arugula
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • basil
    • 1/8 ounce
    • basil
  • ears corns
    • 2
    • ears corns
  • flour
    • 1/4 cup
    • flour
  • panko breadcrumbs
    • 1 1/2 cup
    • panko breadcrumbs
  • flounder
    • 10 ounces
    • flounder
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large nonstick pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pat arugula dry with paper towel. Halve grape tomatoes. Roughly chop basil leaves, discarding stems. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs.

  2. Dredge flounder

    Dredge flounder

    Place flour on a large plate and season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Pat flounder dry with paper towel; season all over with ¼ teaspoon salt and pepper as desired. Dredge flounder in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  3. Fry flounder

    Fry flounder

    Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add flounder and sear until crust is browned and flounder is cooked through and opaque, 3-4 minutes per side. Transfer flounder to a paper towel–lined plate to drain; set aside.

  4. Make vinaigrette

    Make vinaigrette

    While flounder cooks, in a large bowl, whisk together white wine vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Transfer 2 teaspoons vinaigrette to a small bowl and add arugula—but wait to toss until ready to serve, so it stays crisp.

  5. Make corn salad

    Make corn salad

    To large bowl with remaining vinaigrette, add feta, tomatoes, basil, and corn. Toss to coat.

  6. Plate flounder Milanese

    Plate flounder Milanese

    Transfer flounder Milanese to serving plates, along with sweet corn salad, then toss arugula and add a handful on top. Enjoy!

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