Filet of Flounder cutlets are so tasty, crispy on the outside yet light and delicious on the inside. Serve it with a finishing touch of tangy squeezed lemon. Yum! The filets are so yummy your family won't believe they are eating fish.
She would add a little sprinkle of lemon juice, and as kids we thought we were eating chicken cutlets with lemon, when in fact, they were flounder filet of fish cutlets. Her idea certainly worked!
Still today, her uses her "chicken of the sea cutlets" on all her grandchildren, and over the years all the grand kids have acquired a taste for flounder filet. What a strategy Mom!
Filet of Flounder Cutlets
- 1+ 1/2 pounds fresh Flounder Filet
- 2 eggs - lightly beaten
- 1 cup plain bread crumbs
- 1/2 cup grated Romano Percorino Cheese
- 1 Tbsp. dried parsley
- 1/4 tsp. garlic powder
- 1/4 cup canola oil
- 1 lemon- cut into wedges
In a mixing bowl, mix bread crumbs, dried parsley, garlic powder and percorino grated cheese.
Gently dip each Flounder Filets into the egg mixture.
Then into the bread crumb mixture, gently press to coat on each side. Place each cutlet into a plate and set aside.
In a non stick skillet, heat canola oil on medium heat.
When the oil is very hot, gently place 2- 3 fish cutlets into the oil. Gently fry the fish for 2 to 3 minutes per side, or until they are golden brown. Remove and drain on paper towels.
Place filet of flounder cutlets onto a serving platter, squeeze one lemon wedge over the cutlets. Serve with extra lemon wedges on the side.
Serves 4 -6