Yields One Serving
- 6 grouper cheeks
- 1/4 c. crushed pecans
- 1/4 c. freshly grated paragon Reggiano
- 1/4 c. Panko Bread Crumbs
- 1/4 c. milk
- 1 egg
- salt and pepper to taste
Dredge cheeks in wet mixture then in dry ingredients. Put 2 tbs. extra virgin oil with 1 tbs. butter (butter optional).
Saute' grouper cheeks on each side 2 to 2 1/2 minutes on each side.
Drain on paper towel. Serve with salad or favorite vegetable (Suggested Asparagus)
--Chef Flavio Cristofoli, Flavio's Brick Over Pizza & Bar