Parmesan-Crusted Tilapia

• 1/2 cup panko (Japanese breadcrumbs)
• 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 4 (6-ounce) tilapia fillets
• 2 tablespoons canola oil, divided
• 8 lemon wedges

1. Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
3. Kids Can Help: Let the kids dip the fish in the eggs and then into the panko mixture. It's messy, but fun!
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parmesan cheese, kosher salt, freshly ground black pepper, eggs, tilapia fillets, canola oil, lemon wedges

Taken from www.myrecipes.com/recipe/parmesan-crusted-tilapia (may not work)