Ingredients
- 1 lb Flounder
- ¼ cup Anna TIPO 00 Flour
- 3 Eggs, beaten
- 1.5 cups Cento Seasoned Bread Crumbs
- 1 jar Bellino Sun Dried Tomatoes (7.5 oz), drained and cut in half
- ½ cup Cento Classico Olive Oil
- 10 oz Arugula
- 1 tbsp Bellino Minced Garlic
- ½ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Cento Italian Balsamic Glaze
- 2 Lemons
Directions
Add flour, eggs and bread crumbs to three shallow dishes, one ingredient per bowl. Dredge flounder in flour, dip in egg, then coat in bread crumbs. Set aside. Heat oil in a large frying pan over medium-high heat. Add fish in batches if necessary, making sure not to crowd the pan. Cook until brown on both sides, about 3-4 minutes per side. Pat dry with a paper towl and set aside. Add sun dried tomatoes, capers and arugula to a medium-sized bowl, toss to combine. In a small bowl or salad dressing cruet, make the salad dressing by combining garlic, oil, glaze and the juice of one lemon. Add dressing to salad and mix well to combine. Cut remaining lemon into wedges for serving. Serves 4.
