Name: Skate Wing Schnitzel
Yield: 4 Servings
Ingredients: 2 large eggs, beaten to blend; 1 cup all-purpose flour; ½ cup finely chopped fresh herbs (such as flat-leaf parsley, chives, and/or tarragon), divided; Kosher salt and freshly ground black pepper; 4 6-oz. skate wing fillets; ½ cup olive oil; ¼ cup (½ stick) unsalted butter; 2 Tbsp. drained capers; 2 Tbsp. fresh lemon juice; 1 Tbsp. Dijon mustard; 6 cups torn country-style bread; Lemon wedges (for serving; optional)

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“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.

Recipe notes