Easy Flounder Schnitzel for Any Night

This flounder schnitzel is my coastal take on a classic comfort dish—light, crisp, and finished simply with lemon and herbs. Inspired by traditional schnitzel technique, this version lets delicate flounder shine with a crunchy breadcrumb crust and a tender, flaky center. It’s elegant enough for guests, yet easy enough for a weeknight when you want something special without the fuss.

Prep Time

25 mins

Difficulty

Easy

Servings

3 - 4 People

Recipe Gallery

Ingredients

1 lb flounder fillets

Kosher salt and freshly ground black pepper

½ cup all-purpose flour

1 tbsp milk or water

1 cup fine breadcrumbs (panko or traditional)

Neutral oil for frying (grapeseed, avocado, or canola)

Lemon, thinly sliced or cut into wedges

Fresh chives or parsley, finely chopped

Optional: grated Parmesan for finishing

Instructions

Prepare the Fish Pat the flounder fillets dry. If thick in places, gently pound between parchment until evenly thin. Season lightly with salt and pepper.

Set Up the Breading Station Bowl 1: flour Bowl 2: eggs whisked with milk Bowl 3: breadcrumbs

Bread the Flounder: Dredge each fillet in flour, shaking off excess. Dip into egg, then coat evenly with breadcrumbs, pressing gently so they adhere.

Fry Until Golden: Heat a shallow layer of oil in a wide skillet over medium heat. When the oil shimmers, add the fillets in batches. Cook 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate and season immediately with a pinch of salt.

Finish and Serve: Plate the schnitzel with lemon slices, a sprinkle of herbs, and optional Parmesan. Serve immediately while hot and crisp

Chef's Tips

Flounder is delicate by nature, so handle it with intention. Ask your fishmonger for skin-off fillets and cook them the same day you buy them whenever possible. Before breading, make sure the fish is very dry—any surface moisture will soften the crust. When frying, resist the urge to move the fillet too soon; let the schnitzel set and release naturally from the pan. That patience is what gives you a light, golden crust instead of a heavy coating.