Tilapia Milanese

Ever think back to the summer breaks you had as a kid and kinda-really wish you still had that leisure time to relax and partake in ridiculously fun activities that only a carefree kid could think up? Often times my sister and I would end up outside, spending hours playing badminton, croquet, riding bikes up and down the street, or playing pretend (I recall going into spy-mode and trying to sneak around the yard in search of the perfect hiding spot, just waiting for my unsuspecting younger sister to walk by).

While my dad would do the dishes after dinner, my mom would putter around the garden trimming, weeding, and watering her plants. The sun would lower in the sky creating the ideal comfortable temperature. And this garden was a piece of art! Bursts of color spread throughout lush greens made these spaces incredibly welcoming. I would inhale deeply while running by the old lilac tree along one side of the house, its soft fragrance a contrast to the scent of freshly watered greens. This is the kind of outdoor area I would love to have someday. Something with character that my husband and I can fix up to create our own peaceful outdoor space.


As my hubby and I reside in a teensy-tiny one bedroom apartment, we are limited to our yard projects. Specifically, our small concrete deck projects. This year I've decided to focus on creating an inviting outdoor space. This means fewer plants! I may or may not have drawn a floor plan of our deck to space plan (hey, I can't help it, I'm analytical!). I found a charming wrought iron bistro set to replace our pitiful Ikea end table and stools, and it completes our deck perfectly! Glazed ceramic pots line the railing, carrying vegetable starts and various herbs, just waiting to be snipped and tossed into a fresh salad. In the mornings before work, I can sip a steaming mug of Earl Gray while reading a book or browsing Facebook, er-the news, on my laptop, more often than not bundled up in sweats because come on, springtime in Oregon isn't exactly balmy.

A few days after assembling the bistro set, we had an I-can't-believe-it's-SUNNY day. In the Willamette Valley. In May. Well of course I grasped this opportunity to dine outside! For dinner I prepared Tilapia Milanese, mushroom risotto and sauteed asparagus with lemon zest. Risotto is very time consuming and hands on, so wild rice makes for a great alternative dish. The parsley, lemon and bread crumb mixture adds a simple bite of freshness and texture to the tilapia without overpowering it. This breading would work great on other types of fish, but tilapia is easy on the wallet. Just make sure it's fresh!


As I sat typing this, a glance outside revealed the typical charcoal gray skies drizzling determinedly. I knew if I just closed my eyes I could imagine the comforting sun on my face, the scent of freshly cut grass as I scrunch my bare toes in its lush green blades, and the sound of feet marching over the gravel path as my best friend approaches to see where her sister is.


Tilapia Milanese
Food Network Magazine
4 servings

4 6-ounce tilapia fillets
1 1/2 cups milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
6 slices white sandwich bread, torn into pieces
1/3 cup fresh parsley leaves
Finely grated zest of 1/2 lemon, plus lemon wedges for serving
3 to 4 tablespoons extra-virgin olive oil

1. Preheat oven to 425-degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish.



2. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate.


3. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter.


4. Transfer the fish to the oven and bake until cooked through, about 8 mintues. Serve with the lemon wedges.