Utah Style and Design

Recipe: Lemon-Pepper Nut Crust

October 19, 2017

By: Mary Malouf | Photo by: Adam Finkle

1 cup ground nuts

1/4 cup Panko bread crumbs

1 egg

1 tablespoon milk

1/2 tsp. salt

1/2 tsp. black pepper

Vegetable oil and butter

Beat together egg and milk. In a bowl, combine nuts, crumbs, lemon peel, salt and pepper. Coat fish or chicken fillets with egg mixture, then dip in pecan mixture, pressing lightly. Set aside while the oil and butter heat in a big skillet. Saute the fillets until golden and serve with a squeeze of lemon. Variations: add chopped Italian parsley, basil, dried rosemary, ground chili and/or cumin.

Utah Style & Design



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