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Tilapia Milanese with Bruschetta

A quick dip in panko breading gives these fish fillets a crunch factor. Topping with tomato and basil adds freshness.

Serves 4
454 calories per serving


> 1 1/2 cups panko bread crumbs
> 2 large eggs
> 4 (6 oz) tilapia fillets
> 3 tbsp canola oil
> 2 plum tomatoes
> 1/4 cup fresh basil
> 1/4 small red onion
> 1 tbsp balsamic vinegar
> baguette, for serving


Add the panko to a large shallow dish. In a medium bowl, beat the eggs. Season the tilapia with salt and pepper. Dip each fillet first in the eggs, then the panko, patting well so that crumbs adhere. Place on a parchment-lined plate.
In a 12-inch nonstick skillet, heat the oil on medium-high. In 2 batches, add tilapia and cook until fish is firm and crust is golden brown, about 2–3 min. per side. Transfer to paper towel-lined platter.
Meanwhile, chop the tomatoes and the basil. Finely chop the red onion. Add tomatoes and red onion to a small bowl, along with balsamic vinegar, salt, and pepper. Stir to combine. Serve fish with tomato mixture and baguette. Top with basil.

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