Milanese fried fish

Ingredients:

• 4 fillets (170 g each) of tilapia or any fish with white meat
• 1.5 cups of milk
• 1 cup wheat flour
• Coarse salt and freshly ground pepper
• 3 large eggs
• 6 slices white bread, torn into pieces
• 1/3 cup parsley leaves
• Finely grated zest of 1/2 lemon, and lemon wedges for serving
• 5 - 6 tbsp. l. olive oil
• 4 tbsp (60 g) butter
• 6 cups young arugula leaves

Preparation:

1. Preheat oven to 220°C. Place fish fillets in a bowl with milk and 2 cups of ice for 15 minutes. Meanwhile, in a shallow dish, combine flour with 1/2 teaspoon of salt and pepper. Lightly beat the eggs in a separate bowl. In a food processor, puree the bread, parsley, lemon zest, and 1/2 teaspoon of salt, then transfer to a separate dish.
2. Remove the fillets from the milk and roll them in flour. Dip them in the egg mixture, then in the crumbs. Place them on a plate.
3. Line a baking sheet with foil. Heat 2 tablespoons each of olive oil and butter in a large skillet. Add 2 fish fillets to the pan and fry until golden brown, about 3 minutes per side. Transfer the fillets to the prepared baking sheet. Repeat with the remaining 2 fillets, adding another 2 tablespoons of olive oil and butter to the pan. Place the fish in the oven and bake for 8 minutes, until cooked through.
4. Toss the arugula leaves with the remaining 1–2 tablespoons of olive oil and season with salt and pepper to taste. Serve the fish with lemons and salad.