30 minutes
A delightful twist to a classic schnitzel using trout fillets, paired with tangy caper mayo, served alongside a refreshing mixed greens salad.
cups
Chives, minced
tablespoons
Capers, drained, finely chopped
tablespoons
teaspoons
to taste
to taste
Large Eggs, beaten
each
Dried Potato Flakes
cups
Trout fillets, skin-on, pin bones removed
0 oz
1. Prepare Caper Mayo
In a small bowl, whisk together the mayonnaise, chives, capers, and lemon juice until smooth and well blended. Season with salt and pepper to taste, and set aside.
2. Prepare Egg Wash and Coating
Crack the eggs into a shallow bowl, beat thoroughly, and season with salt and pepper. Spread the potato flakes in another shallow bowl for coating.
3. Coat the Trout Fillets
Make shallow slits on the skin side of each trout fillet, season with salt and pepper, then dip into the beaten eggs and dredge in the potato flakes to coat evenly.
4. Cook the Trout
Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the trout fillets skin-side down, cook for 3-4 minutes until browned and crisp, then flip and cook for another 3 minutes.
5. Serve the Dish
Transfer the cooked trout fillets to a plate lined with paper towels to drain. Serve with the caper mayo and a mixed greens salad.
flour, egg wash, and then panko breadcrumbs, shaking off excess flour to avoid a gummy coating.
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