Panko Crusted Tilapia and Arugula Salad

What shall I make for dinner? I wanted to make something easy yet tasteful. Sometimes the best dishes are the ones that just come to me rather than planning and planning. It also helps when you have all ingredients on hand. This week I stopped at Trader Joe's to pick up arugula and pizza dough, then to John's Farms for prosciutto (they have the best imported at a reasonable price). The end result was an amazing (I might say myself) arugula and prosciutto pizza with parmesan reggiano shavings. Don't bother to look for pictures or recipe because that was the last thing on my mind. I guess we were caught up in the moment. You know when they say food talks to you, well it was screaming to us LOL! Don't worry my friends! I will be making it again trust me my husband is begging me to do so. Which brings me to how I had these ingredients on hand. I know..... I know...... get to the point already! With the left over arugula and parmesan and reggiano cheese I made this light but tasty dish. Trust me you will love it, I know we did.


Panko Crusted Tilapia and Arugula Salad

4 Tilapia fillets
1 1/2 cups panko crumbs
1 tbsp herbs de provence (if you don't have italian seasoning is fine)
salt
pepper
tsp garlic powder
1 bag arugula
extra virgin olive oil
balsamic vinegar
1 egg and water (for egg wash)
1 cup flour


Mix panko crumbs, herb de provence, garlic powder, salt and pepper in a shallow bowl. Mix egg and water to make a egg wash. Place flour in a shallow bowl. Set up breading station in the following order - flour, egg wash and panko crumbs. Dredge fish in flour then egg wash and finally panko crumbs. Once all of fish is completed pour olive oil in large saute pan (enough to coat bottom of pan). Set heat to medium. When oil just begins to smoke add fish making sure not to over crowd pan. Brown fish to a deep golden brown on each side. Wipe out crumbs in pan and add more oil and cook the remaining fish.

Toss arugula with extra virgin olive oil, balsamic vinegar, salt and pepper. Pile high on your plate with shavings of parmesan reggiano cheese and place tilapia fillet on top. Now sit and enjoy. Be sure when you take a bite of tilapia accompany it with some of the arugula salad. The sweet balsamic vinegar compliments the peppery arugula nicely. Listen to me sounding like Martha Stewart.......but it does!.