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 sautรฉed 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


  1. Preheat the oven to 400ยฐF.
  2. Place the flour in a shallow bowl, and season with salt and pepper.
  3. In another shallow bowl, beat the eggs.
  4. In a third shallow bowl, mix together the breadcrumbs, Parmesan cheese, and parsley.
  5. Dip each swordfish steak in the flour, then the eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the fish to coat well.
  6. Heat the olive oil in a large skillet over medium heat.
  7. Add the swordfish steaks and cook for about 3 minutes on each side, until golden brown.
  8. Transfer the swordfish to a baking dish and bake for 10-15 minutes, until cooked through.
  9. In the meantime, combine the lemon juice, salt, and pepper in a small bowl.
  10. Once the swordfish is cooked, drizzle the lemon juice mixture over the top and serve hot.