Trota di Parmesan Piccata


Rainbow Trout             ½ lb each         4 filet, fresh and skinned

Salt and Pepper            To season

Flour                            To dredge

Egg wash                      To coat

Herbed Romano

Breading           To bread

Picatta Sauce                See recipe


  1. Skin fresh trout filet, season lightly
  2. Dredge in flour, shake off excess
  3. Coat with eggwash
  4. Coat with herbed Romano breading
  5. Heat 2 oz. olive oil in nonstick pan
  6. Add breaded trout to pan, lightly brown on each side
  7. Bake in oven until cooked through
  8. Serve on platter diagonally a top orzo
  9. Pour picatta sauce a top trout before service

Herbed Romano Breading


Bread Crumbs              2 cup    Panko

Romano Cheese           2 cups Shredded

Flour                            ½ cup

Parsley                         3 Tbl    fresh, chopped

Thyme                          2 Tbl    fresh, chopped

1.  Combine all together

Picatta Sauce


Olive Oil                       1 TBL

Shallots                        1tsp      minced

Capers                         3 TBL

Lemon Juice                 2 TBL

Chicken Stock              ½ cup

Butter                           1 stick at room temperature

Salt and Pepper            To taste

Chopped Parsley          1 TBL

White wine                   2 TBL


  1. Heat olive oil over medium high heat in sauce pan, add shallots sauté for 30 seconds or until translucent
  2. Add white wine, chicken stock and lemon juice bring to boil
  3. Reduce to au sec (about 3 TBL of liquid left)
  4. Whip in butter in 2 TBL increments, do not boil
  5. Add parsley and capers, adjust salt & pepper to your taste