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)

Instructions

1. 1

   Pulse bread in a food processor until semi-fine crumbs form.

2. 2

   Place breadcrumbs, eggs, and flour in separate shallow bowls.

3. 3

   Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.

4. 4

   Season skate with salt and pepper.

5. 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. 6

   Heat oil in a large cast-iron or other heavy skillet over medium-high heat.

7. 7

   Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side.

8. 8

   Transfer to a paper towel-lined plate; season with salt.

9. 9

   Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes.

10. 10

    Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.

11. 11

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