Cotoletta di pangasio-Pangasius Cutlet

Pangasius has a very mild flavor and doesn’t have a strong fishy smell, which is why kids love it (and so do I 😂). Preparing the pangasius fillets as if they were meat cutlets was a breeze, and the result was fantastic! So the process is the same as for meat cutlets. I rinsed the pangasius fillets, patted them dry with a paper towel, and then seasoned them with fish seasoning. I set up three plates: one with flour, one with 2 eggs beaten with salt and pepper, and one with breadcrumbs. I coated the fish fillets in this order—first in the flour, then in the beaten eggs, and finally in the breadcrumbs. After coating all the fillets and placing them on a plate, I heated a skillet with a drizzle of extra virgin olive oil. I cooked the fillets for a few minutes on both sides with the lid on the entire time. You can cook any type of fish or meat fillet this way. Finally, after plating, I squeezed a little lemon juice over them.

Buon Appetito!!