Swordfish Milanese is a classic Italian dish that consists of a thick swordfish steak that is breaded and pan-fried until crispy, then finished in the oven. The swordfish is typically pounded thin, coated in a breadcrumb mixture, and fried to a golden brown. The dish is named after the city of Milan, which is known for its rich culinary traditions and diverse cuisine.
The swordfish used in this dish is a firm and meaty fish that is low in fat and high in protein, making it a healthy and flavorful choice. The breadcrumb coating adds a crunchy texture to the dish, while the addition of Parmesan cheese and parsley provides a savory and herbaceous flavor.
Swordfish Milanese is often served with a side of fresh vegetables, such as roasted or sautéed asparagus or zucchini, and a drizzle of lemon juice or a light tomato sauce. The dish can be made gluten-free by using gluten-free breadcrumbs and flour in the breading mixture.
- 4 swordfish steaks
- 1/2 cup gluten free all-purpose flour
- 2 eggs, beaten
- 1/2 cup gluten free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 1/4 cup lemon juice
- Salt and pepper, to taste
- Preheat the oven to 400°F.
- Place the flour in a shallow bowl, and season with salt and pepper.
- In another shallow bowl, beat the eggs.
- In a third shallow bowl, mix together the breadcrumbs, Parmesan cheese, and parsley.
- Dip each swordfish steak in the flour, then the eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the fish to coat well.
- Heat the olive oil in a large skillet over medium heat.
- Add the swordfish steaks and cook for about 3 minutes on each side, until golden brown.
- Transfer the swordfish to a baking dish and bake for 10-15 minutes, until cooked through.
- In the meantime, combine the lemon juice, salt, and pepper in a small bowl.
- Once the swordfish is cooked, drizzle the lemon juice mixture over the top and serve hot.