Panko and Parmesan crusted tilapia. This recipe is a take on Ina Garten's flounder milanese. This version of Parmesan-crusted tilapia uses only a few ingredients for a quick and easy dinner entree. Really nice fare for not much prep/cook time.

With how great the Parmesan Crusted Tilapia was last week, I've been meaning to try out breading the fish with panko breadcrumbs. My household was never short on breadcrumbs with my favorite being the Italian kind, but I've never got around to experimenting with panko. This easy panko-crusted tilapia is nicely seasoned with a light mayonnaise and Dijon mustard coating and some basic spices and herbs. You can Cook Panko and Parmesan crusted tilapia using 5 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Panko and Parmesan crusted tilapia

Lets Go Prepare 6 of tilapia filets.
Lets Go Prepare 1 cup of Panko bread crumbs.
Lets Go Prepare 1/2 cup of grated parmesan cheese.
Lets Go Prepare 2 of eggs.
Lets Go Prepare 4 tbsp of all purpose flour.

Serve this tasty baked tilapia as the centerpiece of a healthy meal with roasted or baked potatoes. This Panko-Crusted Tilapia is super tasty. It's a delicious, fast, and easy way to prepare fresh tilapia. The parmesan cheese in the panko adds a great change of flavor, pairs well with the Pan Grilled New Potatoes and some seasoned green beans.

Panko and Parmesan crusted tilapia step by step

Preheat oven to 375°.
Set up a breading station with three bowls..
Bowl 1: flour- dip fish in flour mixture.
Bowl 2: eggs- beat eggs and dip fish in the egg mixture.
Bowl 3: parmesan and Panko- dip fish in Panko mixture.
spray baking sheet with nonstick spray.
Place breaded filets in the baking fish.
Bake for 15 to 20 minutes until fish is flaky..
Add a few drops of lemon juice to each filet if desired.

Mix the panko and parmesan cheese, set aside. Heat oil of your choice in a skillet. Drain excess juice from tilapia filets. Coat filet with flour mixture, then. Panko is a Japanese bread crumb, coarser than regular breadcrumbs.