* Percent Daily Values are based on a 2000 calorie diet.
Swordfish schnitzel and egg salad
A super crunchy fish supper.
Prep Time25 minutesmins
Cook Time5 minutesmins
Total Time30 minutesmins
Course: Lunch
Cuisine: Australian
Servings: 2people
Calories: 2809kcal
Author: Josh Niland
Equipment
cast-iron frying pan
Serving bowl
Ingredients
2 x 250 gramsswordfish cutlets bone in
250mlfull-cream/whole milk
1egglarge
Sea salt flakes
Black pepperFreshly cracked
250gramsflourplain
180gramswhite panko breadcrumbs
160gramsghee
For the egg salad:
4soft-boiled eggs cooled and peeled
100Ggrams mayonnaise
1tbspDijon mustard
1.5tbspred onion finely diced
Celery heart
1tbspsalted capers rinsed and drained
1bunch chives finely chopped
Pinch cayenne pepper
Sea salt flakes
Freshly cracked black pepper
Method
Place each swordfish cutlet between two sheets of baking paper and beat with a meat mallet to an even thickness of approximately 2–3mm.
Place the milk and egg in a shallow bowl, season with salt and whisk to combine. Tip the flour and breadcrumbs onto separate flat baking trays or dinner plates.
Dip the swordfish first into the flour and tap away any excess, then dip it into the egg mixture, allowing the excess to drip away. Lastly, coat with the breadcrumbs, pushing down firmly so the breadcrumbs stick evenly from edge to edge.
Melt half the ghee in a large cast-iron frying pan over a medium heat. Add one cutlet and cook for four minutes, keeping the pan moving to swirl the fish around in the hot fat and turning it over halfway through cooking, until golden and evenly coloured on both sides. Season liberally with salt and pepper, then transfer to a plate lined with paper towel to rest. Repeat with the remaining ghee and the second cutlet.
For the egg salad, halve the soft-boiled eggs lengthways. Stir all the remaining ingredients together in a serving bowl until combined, then position the halved eggs on top. Season with a little more salt and pepper. Serve with the swordfish cutlets.