Servings: 4



1/2 cup panko (Japanese breadcrumbs) 2 ounces grated fresh Parmesan cheese (about 1/2 cup)

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 large eggs, lightly beaten

4 (6-ounce) tilapia fillets 2 Tbsp canola oil, divided

8 lemon wedges

Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

© Barbara Deitch 2020