Classic Milanese with Wild Alaska Flounder and Punchy Celery Slaw

Crispy, shallow-fried Alaska flounder cutlets are served with a punchy celery slaw for a lighter, brighter take on the classic Milanese.

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Classic Milanese with Wild Alaska Flounder and Punchy Celery Slaw

Servings: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Print the Recipe

Ingredients

• For the celery slaw:
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon
  • 1 Tbsp white wine or champagne vinegar
  • Zest and juice of 1 lemon
  • 1 teaspoon honey
  • 3 celery stalks, thinly sliced (include leaves if you have them)
  • 1 small apple, julienned
  • 1/3 cup roughly chopped Italian parsley
  • 2 tablespoons chopped, toasted walnuts
  • Pinch of salt
  • Freshly ground black pepper
• For the flounder:
  • 4 Alaska flounder fillets
  • Kosher salt and freshly ground black pepper
  • 1⁄2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup Panko breadcrumbs
  • High heat oil, for shallow frying
  • Lemon wedges, for serving

Instructions

1. Prepare the slaw: In a medium bowl combine the mayonnaise, dijon, lemon zest and juice, and honey. Whisk well to combine. Season with salt and pepper. To the bowl add the celery, apple, parsley, and walnuts. Toss to combine then taste and adjust seasoning as needed.
2. Set up the breading station: Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the water. In a third bowl, add the breadcrumbs.
3. Season the fish: Pat the flounder fillets dry and season both sides with salt and pepper.
4. Bread the fish: Dredge each fillet in the flour, shaking off excess. Dip into the egg, then coat evenly in breadcrumbs, gently pressing to adhere.
5. Fry the flounder: Heat a generous layer of olive oil in a large skillet over medium heat. When the oil shimmers, add the fillets in batches. Cook for 2–3 minutes per side, until golden and crisp. Transfer to a paper towel–lined plate and season lightly with salt.
6. Serve: Serve the flounder hot with the celery slaw piled on top or alongside. Finish with a squeeze of lemon just before eating.

Homemade | homemadecooking.com

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