Description
Enjoy mouthwatering Halibut Cheek Cutlets, perfectly crispy on the outside and tender on the inside. With simple ingredients like panko breadcrumbs and parmesan, this dish is ideal for a quick, elegant dinner or a comforting meal any night of the week.
Ingredients
Scale
- 1 lb halibut cheeks (roughly 4-5 oz each)
- ½ cup all-purpose flour or wondra flour
- 2 large eggs, beaten
- 1 cup seasoned panko breadcrumbs
- ⅓ cup finely grated parmesan
- 2 tablespoons fresh parsley, finely chopped
- 2 garlic cloves, grated
- 2 teaspoons lemon zest
- kosher salt and ground black pepper
- olive oil for frying
- shaved parmesan and lemon wedges, to serve
- 5 oz arugula or spring mix
- 1 cup cherry tomatoes halved
- ⅓ cup shaved parmesan
- 3-4 tablespoons olive oil
- 1½ tablespoons lemon juice
- kosher salt and black pepper
- 12 oz spaghetti, cooked
- 2 cups marinara or vodka sauce
- ⅓ cup shaved parmesan
- fresh basil, for serving
Instructions
- Prepare a dredging station with three shallow bowls: flour in the first, beaten eggs in the second, and a mix of panko, grated parmesan, parsley, garlic, lemon zest, and a pinch of salt in the third.
- Dry the halibut cheeks with paper towels and season with salt and pepper. Coat them in flour, then dip in egg, and finally press firmly into the panko mixture on both sides. Set the breaded cheeks aside on a plate.
- In a large skillet, heat enough olive oil to reach about ¼ inch up the sides over medium-high heat until shimmering. Fry the cheeks in batches, about 3-4 minutes per side, until they are deep golden and cooked through. Move them to a wire rack or paper towel-lined plate and season with salt immediately.
- Garnish with shaved parmesan and a squeeze of lemon. Consider serving with arugula, cherry tomatoes, spaghetti, and marinara sauce for a complete meal.
Notes
For extra flavor, try adding herbs like thyme or oregano to the panko mixture.
Serve immediately after frying for the best texture. Leftovers can be reheated, but may lose some crispiness.
Pair with a simple salad or roasted vegetables for a complete dinner.
Nutrition
- Serving Size: 1 cutlet
- Calories: 480
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 160mg