Spread flour on paper towel or plate. . Beat eggs with 1 tablespoon oil in second shallow dish to form a layer for dredging. Spread Italian bread crumbs on paper towel or shallow dish for the last dredging.
Prepare salmon fillets by patting dry any moisture that may be present. Season each fillet on both sides with salt and pepper. Bread fillets one a time. Dredge in flour, coating both sides and shaking off the excess. If fillets are firm enough use tongs to dip both sides in egg mixture, letting excess drip back into baking dish to ensure very thin coating. If fillets are not firm enough you may need to hand dip each dredge. Dip both sides of fillets in bread crumbs to form the final coating. Place on wire rack set over baking sheet, allow coating to dry for about 5 minutes. If preparing ahead, then refrigerate until ready to cook; around 1 hour max.
Preheat large nonstick saute pans over high heat, add 2-3 tablespoons olive oil to form an even layer of oil on bottom of pan. Heat until a sprinkle of water sizzles in pan. Place fillets in pan allowing enough room to form only one layer. Cook 2-3 minutes until golden brown and crisp.. Flip over and reduce heat to medium. Cook an additional 2-3 minutes until golden brown and fish appears slightly flaky. Drain on rack set over a baking sheet. Warm plats in microwave for 3-4 minutes and then plate fish on warm plates. Serve with lemon and tarter if desired.
This dish was inspired by Sgrishka's Chicken Milanese.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 210 (29%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 5g|
|Cholesterol 450.5mg||139 %|
|Sodium 602.9mg||21 %|
|Potassium 487.9mg||13 %|
|Total Carbohydrate 87.1g||26 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 82.9g|
|Protein 36.4g||52 %|
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Calories per serving: 715
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