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.
Yield: Serves 4 (serving size: 1 fillet and 2 lemon wedges)
Total: 21 Minutes