Sole Schnitzel with Browned Butter
Chef Jeremy Bringardner
Mendocino Farms Sandwich Market
Los Angeles-based
Schnitzel usually refers to thin cutlets of chicken or veal that are breaded and fried, but chef Jeremy Bringardner applies the technique to sole fillets. The simple preparation is rounded out with roasted mushrooms and cherry tomatoes, flavored with capers, garlic and fresh herbs and served with a squeeze of lemon.
Ingredients
14 oz. oyster mushrooms, woody ends trimmed
14 oz. cherry tomatoes
3 garlic cloves, sliced
1½ tbsp. capers, drained
2 oz. extra virgin olive oil
1 tsp. plus a pinch of salt, divided
Freshly ground black pepper, to taste
4 tbsp. unsalted butter
1 sprig fresh rosemary or sage
2 tbsp. demi-glace or chicken glace (optional)
1 tbsp. lemon juice
4 sole fillets, 6 oz. each
1 cup all-purpose flour
2 eggs
2 tbsp. water
3 cups breadcrumbs (not panko)
1 cup rice bran oil
4 lemon wedges
¼ cup chopped parsley or chives, chopped
Steps
1. Preheat oven to 400 F. Cut extra-large mushrooms in half. In bowl, toss mushrooms with cherry tomatoes, sliced garlic, capers, olive oil, ¾ teaspoon salt and pepper.
2. Transfer seasoned vegetables to a hotel pan or baking sheet. Place pan in preheated oven and roast 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.
3.Preheat a small saute pan over medium heat and add butter. Swirl butter constantly as it melts for 1 to 2 minutes. Add a sprig of rosemary or sage and cook until butter turns golden brown and produces a nutty aroma, watching carefully so as not to burn. Stir in demi-glace, lemon juice and pinch of salt. Set aside and keep warm.
4. Set up a breading station by placing flour, egg wash (2 eggs whisked with 2 tablespoons water), and fine breadcrumbs in separate shallow dishes. Lay out fish on a sheet pan and season both sides with remaining salt and pepper.
5. Working one piece at a time, dredge sole in flour, shaking off excess, then dip into egg wash and coat with breadcrumbs.
6. Fill large skillet with ½ inch rice bran oil and heat to about 350 F. Lay breaded fish in oil; cook about 2 minutes or until golden brown. Flip and cook 2 minutes more or until the second side is golden brown and fish is cooked through. Transfer fried fish to a paper towel-lined tray. Season both sides lightly with salt.
7. To serve, arrange fish in center of plate; spoon a heaping cup of roasted vegetables over fish. Drizzle with browned butter and garnish with chopped chives or parsley and a lemon wedge.
Photograph courtesy of Alaska Seafood Marketing Institute