Crispy Tilapia Cutlets with Saffron Rice

Crispy Tilapia Cutlets with Saffron Rice

Ingredients:

1 Filet of Tilapia

TT Bread Crumbs

TT All Purpose Flour

1 Egg, beaten

TT Garlic, divided

TT lemon juice

2 Tbsp of Olive Oil

Salt and Pepper, to taste

Procedure:

1) Preheat the olive oil in a large non stick skillet over medium high heat.

2) Season the tilapia with salt and pepper on both sides. Season the egg, flour and bread crumbs with salt and pepper. Add 1 tbsp of the granulated garlic in the flour and 1 tbsp in the bread crumbs. Add the lemon zest in the seasoned bread crumbs and min until everything is combined.

3) Lightly dredge the tilapia in the seasoned flour, shake off the excess flour and dip it in the seasoned eggs and finally coat it in the bread crumb mixture.

4) Add the breaded tilapia in the hot oil and cook for about 3 to 4 minutes on each side. Top with crushed red pepper & parsley.

Saffron rice

2 pinches good quality saffron threads (spice)

1 tbsp extra virgin olive oil

1 small yellow onion, minced (about 1/2 cup)

1 cup rice

1.5 cups chicken stock,

1 tsp salt

In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. 

Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.