BREADED SOLE RECIPE RECIPES

Name: Sole Meunière
Total time: 20 min
Yield: 6 servings
Cuisine: french
Ingredients: 1/2 cup all-purpose flour; 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry; Kosher salt, to taste; Freshly ground white or black pepper, to taste; 4 tablespoons clarified butter; 4 tablespoons unsalted butter, diced, at room temperature; 3 tablespoons minced parsley; 1 lemon, cut into wedges, for serving

SOLE MEUNIèRE RECIPE - NYT COOKING

Sole Meunière Recipe - NYT Cooking image

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Total Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving

Steps:

Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Nutrition Facts : @context http//schema.org, Calories 291, UnsaturatedFatContent 6 grams, CarbohydrateContent 8 grams, FatContent 18 grams, FiberContent 0 grams, ProteinContent 24 grams, SaturatedFatContent 11 grams, SodiumContent 335 milligrams, SugarContent 0 grams, TransFatContent 0 grams

PAN-FRIED BREADED PORK CHOPS RECIPE - NYT COOKING

Pan-Fried Breaded Pork Chops Recipe - NYT Cooking image

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

Steps:

Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
Sprinkle flour generously over the chops on both sides, then shake off excess.
Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

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