Flounder Milanese

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.5 teaspoon dijon mustard 
• 0.7 cup breadcrumbs dry
• 1 large eggs 
• 1 large egg white 
• 24 ounce sushi-grade yellowtail flounder 
• 3 tablespoons parsley fresh minced
• 1 tablespoon juice of lemon fresh
• 4 cups baby greens mixed
• 2 tablespoons olive oil divided
• 2  plum tomatoes diced
• 0.5 cup onion red thinly sliced
• 0.8 teaspoon salt divided
• 1 teaspoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine egg and egg white in a shallow bowl, stirring with a whisk.
2. Combine breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Pat fillets dry. Dip fillets in egg, letting excess egg drip off. Lightly dredge fillets in breadcrumb mixture.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
4. Add 2 fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork.
5. Transfer fillets to a serving platter. Repeat procedure with 1 teaspoon olive oil and remaining fillets.
6. Combine greens, tomato, and onion in a bowl.
7. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and mustard, stirring well with a whisk.
8. Pour dressing over greens; toss to coat. Top fillets with greens mixture, and sprinkle with parsley.