Skate Wing Schnitzel

Name: Skate Wing Schnitzel
Ingredients: 6 cups torn country-style bread; 2 large eggs, beaten to blend; 1 cup all-purpose flour; 1/2 cup finely chopped fresh herbs (such as flat-leaf parsley, chives, and/or tarragon), divided; Kosher salt, freshly ground pepper; 4 6-ounce skate wing fillets; 1/2 cup olive oil; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons drained capers; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; Lemon wedges (for serving; optional)

12 ingredients

5 steps

Ingredients

6 cups torn country-style bread
2 large eggs, beaten to blend
1 cup all-purpose flour
1/2 cup finely chopped fresh herbs (such as flat-leaf parsley, chives, and/or tarragon), divided
Kosher salt, freshly ground pepper
4 6-ounce skate wing fillets
1/2 cup olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons drained capers
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Lemon wedges (for serving; optional)

Directions

1

Pulse bread in a food processor until semi-fine crumbs form. Place breadcrumbs, eggs, and flour in separate shallow bowls. Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.
2

Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
3

Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Working in batches, saute skate until golden brown and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate; season with salt.
4

Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes. Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.
5

Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.