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! Simple and delicious, these flounder 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, she uses her “chicken of the sea cutlets” gimmick on all her grandchildren, and over the years all the grand kids have acquired a taste for flounder filet. What a great 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 Pecorino Cheese
- 1 Tbsp. dried parsley
- 1/4 tsp. garlic powder
- 1/4 cup canola oil
- 1 lemon- cut into wedges
In one mixing bowl, combine bread crumbs, dried parsley, garlic powder and pecorino grated cheese. And in the second bowl, the eggs.
Gently dip the Flounder Filets into the egg mixture to coat both sides. Then dip into the bread crumb mixture, and gently press to coat on both sides.
Place each breaded cutlet onto 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 to 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.
Transfer 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 to 6