Fillet of Flounder Cutlets

Fillet of Flounder Cutlets are lightly fried creating tasty, and crispy on the outside yet light, and moist on the inside.  Served it with a finishing touch of tangy squeezed lemon. Yum!  Simple and delicious, these flounder fillets are so yummy your family won’t believe they are eating fish.

It’s been a while since we made these cutlets, so I decided to revive this recipe from our archives. It’s an “oldie” – but a goodie!

The Story Behind these cutlets…

As children, our Mom had a way of making us kids believe we were eating her parmesan-crusted chicken cutlets. 

She knew how we would turn away every time the word “fish” was mentioned. 

So she decided to create this dish using similar ingredients in her recipe as she would for her chicken cutlets and called them her “chicken of the sea cutlets.”

She would add a little sprinkle of lemon juice, and as kids, we thought we were eating chicken cutlets with lemon, when in fact, we were eating fillets of flounder cutlets.

Her little trick certainly worked! 😉

Still today, we adapted her gimmick on our kids, and over the years all the grandkids have acquired a taste for flounder fillet.

It worked. Thanks to our mom!

How to Make Fillet of Flounder Cutlets with a Twist?

(*full recipe card below!)

Ingredients need for Fillet of Flounder Cutlets: 

• 1 + 1/2 pounds fresh Flounder Fillets

• 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 vegetable or olive oil

• 1 lemon- cut into wedges

Directions to make Fillet of Flounder Cutlets:

1.  In one mixing bowl, combine bread crumbs, dried parsley, garlic powder, and pecorino grated cheese. 

2. In the second bowl, the eggs and lightly beat them.

3.  Gently dip the flounder fillets into the egg mixture to coat both sides.  Then dip into the breadcrumb mixture, and gently press to coat on both sides.

4.  Place each breaded cutlet onto a plate and set it aside.

5.  In a non-stick skillet, heat 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.

6.  Remove and drain on paper towels.

7.  Transfer all the fillets of flounder cutlets onto a serving platter, and squeeze one lemon wedge over the cutlets. Serve with extra lemon wedges on the side.

Serves 4 to 6

 More Delicious Recipes for Flounder…

• Flounder Fillets in Lemon Sauce
• Flounder Filet Rollatini
• Baked Flounder Filet Oreganata

Any questions?  Ask away!

If you try our Fillet of Flounder Cutlets with a Twist, please come back and leave a star rating and review.  It’s so helpful to other readers to read your results, adaptations, and ideas for variations.

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This recipe was first posted in 2011. All content, photos, and recipe are the same.

Stay healthy and happy cooking!  🙂

thanks for stopping by…

xo anna and liz