Tilapia Piccata

Most of the time my family loves eating the recipes I'm testing for one of my jobs, and like I said yesterday, testing recipes all the time doesn't leave a ton of room in our weekly menus for their favorite dishes.

I shared some of the dishes that do make the regular rotation yesterday, and today's Tilapia Piccata is a dish my daughter wishes I'd make more often. It's her second most-requested dish, right after her much-requested Cajun Pasta.

Fortunately, this dish pretty simple to put together, so as long as I keep the ingredients on hand (frozen tilapia fillets in the freezer, panko in the pantry and lemons and capers in the fridge) I can make this on a moment's notice.

The same method also works for thin chicken or pork cutlets.

I serve a side of angel hair pasta tossed with butter, Parm, black pepper and lemon zest and a green vegetable. Her favorite veggie side is sauteed spinach, but if I don't have any on hand I'll serve some steamed asparagus, broccoli or hericot verts.

Tilapia Piccata

4 Tilapia fillets, each cut into two long pieces
Salt and freshly ground black pepper, to taste
1 egg (you may need another egg)
1/2 cup all-purpose flour
1 cup Italian seasoned panko (I used Progresso for testing purposes)
¼ cup freshly grated parmesan cheese
Zest and juice of 1 lemon (about 2 tablespoons fresh lemon juice)2 tablespoons canola or other light vegetable oil
1 tablespoon butter
3 tablespoons capers
½ cup dry white wine

Season both sides of the Tilapia fillets with the salt and pepper. Place the flour in a pie plate and season with salt and pepper. Break the egg into a pie plate and beat with a small whisk or fork and set aside.

Combine the panko, parmesan and lemon zest in another pie plate or shallow container.

Dip a fillet into the flour, shaking off any excess. Dip in the egg, coating on both sides, and then coat well with the panko mixture. Set aside on a plate while you coat the remaining fillets.

Heat the oil in a large skillet over medium-high until shimmering. Add the fillets and cook for 2-3 minutes per side, until coating is crisp and golden brown and fish is done. Remove to a plate and set aside.

Add the butter and melt over medium-high heat. When the butter begins to foam, add the capers, wine and lemon juice. Bring to a boil and simmer for a few minutes, to reduce slightly. Taste and add salt and pepper as needed.

Divide the tilapia fillets among four dinner plates and divide the sauce over the top.

Makes 4 servings.