fish milanese

prep time:  tbd
cook time:  tbd
servings:  3 - 4

ingredients:
1/3 cup + 2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
pinch pepper
1 small onion - finely chopped
1 pound flounder or haddock fillets
2 large eggs
1 tablespoon milk
3/4 cup fine dry unseasoned breadcrumbs
1/2 cup flour
1/4 cup + 2 tablespoons butter
1 small clove garlic - minced
1 tablespoon chopped fresh parsley
lemon wedge

steps:
1.  whisk 1/3 cup of the oil, the lemon juice, slat and pepper in small bowl.  stir in onions.  transfer marinade to noncorrosive baking dish.

2.  rinse fish; pat dry with paper towels.  place fish in marinade in baking dish; spoon marinade over fish to coat thoroughly.  refrigerate, covered, turning fish over occasionally, 1 hour.

3.  whisk eggs and milk in shallow bowl.  spread breadcrumbs on plate.  spread flour on waxed paper or on plate.  remove fish from marinade; pat dry with paper towels.  discard marinade.

4.  dip fish to coat both sides evenly, first in flour then in egg mixture, then in breadcrumbs.  press crumb coating firmly onto fish.  place on waxed paper; refrigerate 15 minutes.

5.  heat 2 tablespoons of the butter and remaining 2 tablespoons oil in large skillet over medium heat.  when foam subsides, add fish.  cook, turning once, until fish is golden brown and cooked through; 2 - 3 minutes per side.  remove to plate.

6.  melt remaining 1/4 cup butter in medium skillet over medium heat.  add garlic.  cook until butter turns light brown; 1 - 2 minutes.  stir in parsley.  pour browned butter over fish.  serve at once with lemon wedge.

- from the worst italian cooking class ever (but the recipes are good)