How to make it

  • Pat the filets dry with paper towels.
  • Combine the flour, Parmesan, and a few pinches of salt and pepper in the shallow dish.
  • Dredge the filets in the flour mixture and let sit 5 to 10 minutes until the flour on the filets is sticky.
  • Dredge the filets again and transfer to a plate. Reserve the flour mixture to thicken the sauce.
  • Heat the butter and olive oil in the saute pan over medium to medium-high heat.
  • Pan fry the filets until golden brown on both sides. (About 5 minutes each side.)
  • Move to a plate lined with paper towels to allow extra oil and butter to drain off.
  • Mix 2 or 3 Tbsp of the flour mixture into the chicken stock until dissolved.
  • Carefully pour the wine into the pan to deglaze it, then add the chicken stock, capers and lemon juice.
  • Whisk the sauce constantly, and cook until it thickens to syrupy consistency or thicker. If you like a thinner sauce, add chicken stock a little at a time while whisking until the desired thickness is reached.
  • Add the parsley, whisk a bit, and remove from the heat.
  • I recommend serving this dish over steamed jasmine or basmati rice with steamed vegetables.
  • Place a filet over the rice, or beside it, and spoon a liberal amount over it to serve.
  • Note:

  • To substitute chicken for the trout, butterfly 4 breasts, dredge as instructed, and cook slightly longer.

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