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Tilapia Fish Cutlets (approx. 2 pounds)
2 cups of flour
2 eggs with milk
2 cups of panko (a Japanese breadcrumb that is found in most markets).
Extra Virgin Olive Oil or
Raw, unrefined coconut oil
Have a dish with the flour in it, another dish with the egg/milk mixture
and a third dish with the panko.
Add seasonings to the 2 cups of flour if you like.
The second dish of 2 beaten eggs with about 1/4 c, if milk added in
The third dish with 2 c. panko and you can season this with salt, pepper,
garlic powder, dried parsley or even a few tablespoons of romano or
parmesan cheese. Any or all of the the seasonings.
Take the fish and coat on both sides with the flour, then dip into egg mixture
and finally the dish with the panko.
I use my Orgreenic non stick pan. I do put oil in it because I want the fish
to crisp really good. So I put about 1/2 to 1 c. of extra virgin olive oil or you
can use coconut oil instead. When the oil is hot enough, (Note: test this by
placing the tip of a wooden spoon handle into the oil. If bubbles form
around the wooden spoon, the oil is perfectly hot. Very important the oil is
When the fish is browned on one side turn it over and do the same to the
other side. Remove the browned fillets from the pan and place on a dish
lined with paper towel to absorb excess oil.