There are two different ways that you can make these cutlets. You can do as I did and make thicker cutlets by just cutting a swordfish steak in half horizontally, or you can cut the steaks in half and pound them out between two sheets of parchment paper.
Breaded Swordfish Cutlets
Serving Size: 4 adult portions
2 swordfish steaks, thawed and cut in half horizontally
2 cups of Italian bread crumbs
2 cups of panko bread crumbs
2 eggs, lightly beaten
2 lemons, 1 for juice and zesting, the other to cut into wedges and serve with fish
salt and pepper
Preheat the oven to 250 degrees. Preheating the oven at this low of a temperature will allow you to keep your cutlets warm while you finish pan frying the other ones. Place a cooling rack inside a walled baking sheet and place in the oven for convenience, the cooling rack will allow the heat to circulate and not allow the bottom of the cutlet to get soggy.
Trim the skin from the edges of the fish and discard. If you have not sliced the fish fillets, you should do that now. If you are pounding down to 1/4 of an inch thick, do that now also.
Combine the Italian bread crumbs, lemon zest with the panko bread crumbs in one shallow dish and in another shallow dish whisk eggs together and add the juice from the zested lemon. Dip fish cutlets in eggs and then in bread crumbs.
Heat olive oil in skillet over medium heat. Cook until they are deeply golden brown, about 12 minutes on each side.
Serve with lemon wedges.