J. Gilberts Parmesan Encrusted Tilapia/Pic
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knapplc
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PARMESAN ENCRUSTED TILAPIA
J Gilbert's Restaurant Recipe
Serves 6
Tilapia
6 (8 oz.) Tilapia filets
1 cup seasoned flour
4 whole eggs
1 cup bread crumbs
1 cup Parmesan cheese, grated
2 tablespoons clarified butter
Using a standard breaded procedure prepare the filet and saute in a pan with the butter for 2 minutes each side.
Lemon Hollandaise
24 ounces butter, clarified
6 egg yolks
3 tablespoons water
the juice of 1 lemon
the zest of 1 lemon
to taste salt and pepper
Mix egg yolks, lemon juice and water in a bowl, whisk over a water bath until mixture has thick ribbons, slowly add the butter, season with the zest and salt and pepper.
J Gilbert's Restaurant Recipe
Serves 6
Tilapia
6 (8 oz.) Tilapia filets
1 cup seasoned flour
4 whole eggs
1 cup bread crumbs
1 cup Parmesan cheese, grated
2 tablespoons clarified butter
Using a standard breaded procedure prepare the filet and saute in a pan with the butter for 2 minutes each side.
Lemon Hollandaise
24 ounces butter, clarified
6 egg yolks
3 tablespoons water
the juice of 1 lemon
the zest of 1 lemon
to taste salt and pepper
Mix egg yolks, lemon juice and water in a bowl, whisk over a water bath until mixture has thick ribbons, slowly add the butter, season with the zest and salt and pepper.