Breaded Fish Cutlet with Potatoes and Sauerkraut
A crispy breaded fish fillet served with buttery potatoes, tangy sauerkraut, and a simple cream sauce. A comforting weeknight dinner that comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 4 fillets fish fillets
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 4 medium potatoes
- 2 cups sauerkraut
- ½ cup heavy cream
- 1 whole lemon
Instructions
- 1
Boil the 4 potatoes in salted water until fork-tender, about 20 minutes. Drain and keep warm.
- 2
Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs. Pat the 4 fish fillets dry, then coat each in flour, dip in egg, and press into breadcrumbs.
- 3
Heat 2 tbsp oil in a large skillet over medium-high. Fry the breaded fish until golden brown and cooked through, about 3-4 minutes per side. Work in batches if needed to avoid crowding.
- 4
In a small saucepan, warm the 2 cups sauerkraut with 0.5 cup heavy cream over medium-low, stirring occasionally, until hot and slightly creamy, about 5 minutes.
- 5
Slice the lemon into wedges. Serve each fish cutlet with potatoes, a spoonful of sauerkraut, and a lemon wedge on the side.
- 6
Garnish with chopped parsley if you have it.
Tools you’ll need
- large skillet
- medium saucepan
- pot for boiling potatoes
- shallow dishes for breading
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