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Pesce Lombardo

Updated: Jun 7, 2023

Sole Milanese? Sì grazie! I call it “Pesce Lombardo,” and my recipe was inspired by Ada Boni’s wonderful “Sole Manfredi”. Terrific with a green salad and a side of pasta marinara.

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!

Pesce Lombardo

Makes 4 servings

4 large sole or flounder fillets, about 1 1/2 pounds total

1/4 cup white wine

1 teaspoon salt

1 small shallot, diced

2 large eggs

1 1/2 cups panko breadcrumbs

3 tablespoons minced cooked ham

2 teaspoons freshly ground pepper

4 tablespoons (1/2 stick) butter, divided

1 tablespoons canola oil

3 tablepoons finely chopped flat-leaf parsley

Lemon wedges

In large baking dish place the fillets. Pour wine over them, then sprinkle on the salt and shallot, distributing evenly. Let sit at room temperature for 15 minutes.

To a wide shallow bowl, add eggs, beat lightly. To a second shallow bowl or plate, add panko, ham, pepper, stir to combine. One at a time, brush shallots off fish, coat both sides of fillets with egg. Then dredge in panko mixture, patting coating on firmly.

In large nonstick skillet over medium-high heat, heat 2 tablespoons butter and 1 tablespoon canola oil. Cook fillets two at a time, turning once, about 3 minutes each side depending on thickness of fillets. Add remaining 2 tablespoons butter, cook last two fillets.

Serve with garnish of parsley, and lemon wedges.

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