Flounder Milanese

• 1 large egg
• 1 large egg white
• 2/3 cup dry breadcrumbs
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) flounder fillets
• 2 tablespoons olive oil, divided
• 4 cups mixed baby greens
• 2 plum tomatoes, diced
• 1/2 cup thinly sliced red onion
• 1 tablespoon fresh lemon juice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons minced fresh parsley

1. Combine egg and egg white in a shallow bowl, stirring with a whisk. Combine breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Pat fillets dry. Dip fillets in egg, letting excess egg drip off. Lightly dredge fillets in breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter. Repeat procedure with 1 teaspoon olive oil and remaining fillets.
3. Combine greens, tomato, and onion in a bowl. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and mustard, stirring well with a whisk. Pour dressing over greens; toss to coat. Top fillets with greens mixture, and sprinkle with parsley.

egg, egg white, breadcrumbs, salt, freshly ground black pepper, flounder fillets, olive oil, mixed baby greens, tomatoes, red onion, lemon juice, white wine vinegar, mustard, fresh parsley

Taken from www.myrecipes.com/recipe/flounder-milanese (may not work)