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Flounder Saltimbocca – Joe Pattis
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Joe-Pattis-Flounder-Saltimbocca-Recipe-02
Serves 2

Flounder Saltimbocca

For the Flounder and Breading

  • 1 local flounder fillets (about 4–6 oz each
  • 1/2 inch thick)
  • Salt & fresh ground black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg
  • beaten
  • 1 cup Vigo Seasoned breadcrumbs
  • Vegetable oil or olive oil for pan-frying

For the Toppings and Garnish:

  • 4 thin slices of prosciutto ham
  • 2 slices of smoked provolone cheese
  • 1 small lemon
  • thinly sliced (for frying)
  • 1 cup wild arugula
  • 1 medium tomato
  • sliced
  • 2 tablespoons capers (drained)

For the Brown Butter Sauce:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon fresh lemon juice (optional)

Prepare and Fry the Flounder & Lemon

1

Breading:

Season the flounder fillets with salt and pepper. Set up a breading station: one shallow dish with flour, one with the beaten egg, and one with the breadcrumbs. Dredge each fillet first in the flour (shake off excess), then dip in the egg, and finally coat thoroughly in the breadcrumbs

2

Frying:

Heat approximately 1/4 inch of oil in a large skillet over medium-high heat. Carefully place the breaded flounder in the hot oil. Pan-fry for 3–4 minutes per side until the flounder is crispy and golden brown. Remove the fish and drain on a wire rack or paper towel.

3

Fry the Lemon Slices:

In a small, separate skillet, add a small amount of oil. Fry the thin lemon slices until they are lightly browned, translucent, and crispy on the edges. Remove and drain on a paper towel.

Melt the Cheese and Prosciutto

1

Preheat:

Your oven's broiler or set a toaster oven to high. Place the pan-fried flounder fillets on a baking sheet. Lay two slices of prosciutto ham and one slice of smoked provolone cheese on top of each fillet

2

Broil:

1–2 minutes, or just until the cheese is melted and the prosciutto is slightly warmed and crinkled.

Make the Brown Butter Sauce

1

Prep Butter:

In a small saucepan, melt the 4 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter melts, foams, and the milk solids at the bottom begin to brown and smell nutty (beurre noisette). This should take 3–5 minutes.

2

Finish Sauce:

Remove the pan from the heat immediately to stop the cooking. Stir in the capers and the optional fresh lemon juice for balance.

Final Assembly

1

Place

A bed of wild arugula and sliced tomatoes on each plate.

2

Top

The greens with the Flounder Saltimbocca cutlets.

3

Spoon

the brown butter sauce over the fish and garnish with the crispy fried lemon slices. Serve immediately.

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