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Crispy Flounder Milanese

Crispy Flounder Milanese with Cucumber and Fennel Salad

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In this summery meal, we’ve drawn inspiration from the Italian milanese, in which meat (usually veal) is pounded thin, then breaded and pan-fried to prime crispiness. Here, we’ve swapped in flounder, which, because of its thin, even shape, doesn’t require pounding and makes for quick cooking. For a bright, summery side, there’s a salad of cucumber, fennel, and crunchy cabbage. Enjoy with a glass of chilled white wine for the ultimate summer dinner.
  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 470
  • Protein 25g
  • Total Carb 40g
  • Total Fat 24g

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

Ingredients & Equipment

What we send

  • dill
    • 1/4 ounce
    • dill
  • shredded green cabbage
    • 1/2 cup
    • shredded green cabbage
  • English cucumber
    • 1
    • English cucumber
  • parsley
    • 1/4 ounce
    • parsley
  • garlic
    • 1 clove
    • garlic
  • flounder
    • 10 ounces
    • flounder
  • breadcrumbs
    • 1/2 cup
    • breadcrumbs
  • mustard powder
    • 1 teaspoon
    • mustard powder
  • fennel
    • 8 ounces
    • fennel
  • flour
    • 1/2 cup
    • flour
  • Maldon sea salt
    • 1/2 teaspoon
    • Maldon sea salt
  • lemons
    • 2
    • lemons
  • red onion
    • 1
    • red onion

What You’ll Need

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

Allergens

Cooking Steps

  1. Make Garlic Paste

    Make Garlic Paste

    Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon kosher salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer garlic paste to a large bowl for making dressing.

  2. Make Dressing

    Make Dressing

    Rinse all produce. Halve lemons. Finely chop dill and parsley leaves, discarding stems, and add to bowl with garlic paste. Add juice of 1 lemon, 2 tablespoons olive oil, ¼ teaspoon kosher salt, and pepper as desired, then whisk to combine.

  3. Dress Salad

    Dress Salad

    Quarter cucumber lengthwise, then cut crosswise into 2-inch pieces. Halve fennel. Cut core out in a wedge shape and discard, then thinly slice. Peel onion, halve, and thinly slice up to ¼ cup. Add cabbage, cucumber, fennel, and sliced onion to bowl with dressing, and toss to coat. Set aside until ready to serve.

  4. Bread Fish

    Bread Fish

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

  5. Fry Flounder

    Fry Flounder

    Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add flounder (you should immediately hear sizzling; if not, try again once the oil is hotter). Fry until crust is browned and fish is cooked through and opaque, about 3 minutes per side.

  6. Plate Crispy Flounder Milanese

    Plate Crispy Flounder Milanese

    Transfer flounder Milanese to serving plates. Sprinkle over Maldon salt (a little goes a long way!) and squeeze over juice of remaining lemon. Serve with cucumber and fennel salad, and dig in.

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