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Cat Cora's Catfish Scaloppini with Vine Ripened Tomatoes

Cat Cora’s Catfish Scaloppini with Vine Ripened Tomatoes


  • 4 slices vine-ripened tomato
  • 1 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • Red wine vinegar
  • 2 (4-ounce) catfish filets, pounded lightly into scaloppini
  • Breading: 1 cup flour; 2 eggs beaten with 1 tablespoon water; 2 cups panko bread crumbs
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 6 to 8 cloves garlic, sliced
  • 6 fresh basil leaves
  • 1 tablespoon fresh lemon juice


  1. Place the tomato slices on a heat proof platter. Lightly sprinkle with salt and pepper; drizzle with red wine vinegar.
  2. Pass the filets through the flour, dip in the egg wash and coat with bread crumbs.
  3. Heat the olive oil in a 12-inch sauté pan over medium-high heat. Place the scaloppini in the hot oil and brown well on each side. Remove the browned catfish and place over the tomatoes and sprinkle with salt. Place the platter in the center of the oven at low temperature to keep warm while preparing the sauce.
  4. Discard any excess oil from the sauté pan. Add the butter to the pan and place the pan over medium heat. Allow the butter to melt and then brown slightly. Immediately add the garlic and the basil leaves and swirl them in the pan continuously so they do not burn.
  5. As the garlic softens and the basil becomes crisp, add the lemon juice and continue to swirl the ingredients together until well combined. Remove the pan from heat. Remove catfish and tomato platter from oven. Pour the sauce over the top of the fish and serve.