
Skate Wing Schnitzel
A delicious german dish. Perfect for vegetarians.
Total Time
106 min
Serves
6
Rating
0.0 (0)
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)
Instructions
- 1
Pulse bread in a food processor until semi-fine crumbs form.
- 2
Place breadcrumbs, eggs, and flour in separate shallow bowls.
- 3
Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.
- 4
Season skate with salt and pepper.
- 5
Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.
- 6
Heat oil in a large cast-iron or other heavy skillet over medium-high heat.
- 7
Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side.
- 8
Transfer to a paper towel-lined plate; season with salt.
- 9
Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes.
- 10
Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.
- 11
Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.