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Ingredients

• 1/2 cup Gold Medal® all-purpose flour
• 4 1/2 teaspoons California chili powder
• 1 tablespoon gray salt
• 1 teaspoon freshly ground black pepper
• 3 eggs, well beaten
• 1 1/2 cups Progresso® panko crispy bread crumbs
• 1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
• 1/3 to 1/2 cup extra-virgin olive oil
• 2 tablespoons thinly sliced garlic
• 1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
• Gray salt and freshly ground black pepper, if desired
• 1 1/2 cups fresh basil leaves
• 1 tablespoon grated orange peel

Description

Award-winning TV Chef Michael Chiarello Shares A Recipe Created With Progresso® Panko Crispy Bread Crumbs.

Betty Crocker