Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 20 minutes
- Cooking: about 20 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 40 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
These breaded swordfish cutlets are a home-style Milanese-inspired preparation. Use evenly cut fish; pounding it is not required.
Ingredients
- 4 swordfish portions, about 5 oz each and 1/2 inch thick
- 1/2 cup gluten-free all-purpose flour
- 2 large eggs, beaten
- 1 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley
- 3 tablespoons olive oil, plus more for a second batch if needed
- 1 lemon, cut into wedges
- Salt and black pepper
Instructions
- Heat the oven to 400°F (200°C). Pat the fish dry and season lightly. Set out flour, eggs, and a mixture of breadcrumbs, Parmesan and parsley in separate shallow dishes.
- Coat each cutlet in flour, then egg, then crumbs. Press gently to adhere; discard leftover egg and breading that contacted raw fish.
- Heat oil in a heavy skillet over medium heat. Fry in uncrowded batches until golden on each side, checking the center rather than relying only on time.
- If the center has not reached 145°F (63°C), transfer to a metal baking tray and finish briefly in the oven, checking frequently. Thin fish may already be done after frying.
- Serve promptly with lemon wedges. For a gluten-free meal, check every packaged ingredient and avoid shared breading oil or utensils.
Swordfish is a high-mercury fish. People who are pregnant or breastfeeding, those who might become pregnant, and children should follow the FDA/EPA fish-choice advice linked below.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
