Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Parmesan Crusted Tilapia




PARMESAN CRUSTED TILAPIA
Maggiano's Little Italy Copycat Recipe

Serves 4

4 (6 oz) tilapia fillets
1 cup flour (for dredging)
1 egg, slightly beaten
1/4 cup flour
1/2 cup Parmesan cheese, grated
1 tablespoon olive oil
1 teaspoon garlic, chopped
1 1/2 teaspoons capers, drained
1 lemon, juice of
2 tablespoons white wine
1/4 cup chicken stock
salt and pepper, to taste
1 tablespoon unsalted butter
1-2 tomatoes chopped (optional)

Fish: Prepare Parmesan flour by combining 1/2 cup flour and Parmesan cheese in shallow pan, set aside. Dredge fish in plain flour, shaking off excess flour. Dip in egg wash. Coat in Parmesan flour mixture. Heat non-stick frying pan with olive oil (almost smoking). Brown fish on both sides, remove from pan and keep warm.

Sauce: In the same pan, add more oil if needed, and saute garlic. Add capers, lemon juice, wine and stock, salt and pepper (chopped tomato if you want it more like Maggiano's). Reduce by half, remove from heat. Add butter and melt through. Serve with orzo and spinach. (See sidebar for recipe.)

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