Fish Cutlet

Name: Fish Cutlet
Yield: 4
Ingredients: 3.5 pounds fish cutlets; 2 soup spoons of wheat flour; salt and black pepper to taste; 1/2 cup cold nonfat milk; 2 soup spoons of lemon juice; 2 beaten eggs; 2 soup spoons of toasted almond flakes, cut into slivers

1
3.5 pounds fish cutlets
2
2 soup spoons of wheat flour
3
salt and black pepper to taste
4
1/2 cup cold nonfat milk
5
2 soup spoons of lemon juice
6
2 beaten eggs
7
2 soup spoons of toasted almond flakes, cut into slivers

Ingredients

1
3.5 pounds fish cutlets
2
2 soup spoons of wheat flour
3
salt and black pepper to taste
4
1/2 cup cold nonfat milk
5
2 soup spoons of lemon juice
6
2 beaten eggs
7
2 soup spoons of toasted almond flakes, cut into slivers

Directions

1
In a pan, place the fish cutlets and enough water to cover them
2
Cover and cook with salt for 8-10 minutes or until they are tender
3
Drain the liquid, reserving 1 cup
4
Keep warm
5
In another pan, mix the milk with flour, heat over low flame and cook until the mixture thickens
6
Add the reserved cooking liquid and cook until it bubbles
7
Add lemon juice to taste
8
Add a little of this hot mixture to the beaten eggs and pour into the pan with the remaining sauce
9
Cook the sauce over low flame, stirring constantly, for 1 minute or until it thickens
10
Serve over the fish and sprinkle with almonds
11
Portion in 4-6 servings.