Skate Wing Schnitzel

Ingredients for Skate Wing Schnitzel

• 900g torn country-style bread

• 2 large eggs, beaten to blend

• 1 cup plain flour

• 1/2 cup finely chopped fresh herbs (such as flat-leaf parsley, chives, and/or tarragon), divided

• Kosher salt, freshly ground pepper

• 110g skate wing fillets

• 120ml olive oil

• 60ml (1/2 stick) unsalted butter

• 2 tablespoons drained capers

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• Lemon wedges (for serving

• optional)

Pulse bread in a food processor until semi-fine crumbs form. Place breadcrumbs, eggs, and flour in separate shallow bowls. Mix 1/4 cup herbs into breadcrumbs; season with salt and pepper.

Season skate with salt and pepper. Dredge skate in flour, shaking off excess, coat with egg, letting excess drip back into bowl, and coat with breadcrumbs; transfer to a plate.

Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Working in batches, sauté skate until golden brown and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate; season with salt.

Pour off oil in pan; heat butter, stirring occasionally, until foaming and starting to brown, about 3 minutes. Whisk in capers, lemon juice, mustard, and remaining 1/4 cup herbs.

Drizzle skate with brown butter sauce and serve with lemon wedges, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.