Tilapia Milanese w/ arugala salad

This particular dish was very simple to prepare and tasted like we were at a restaurant. Some tilapia can taste really fishy, but I used the loin of the fish. I soaked it in a milk and egg wash, coated it with flour, bread crumbs, fresh parsley, and salt & pepper. Heat a saute pan with olive oil and a little butter. Cook for about 3 minutes per side. For the salad I used baby arugala. The dressing was made with white balsamic vinegar, dijon mustard and olive oil. This meal can be paired with a Pinot Grigio or Sauvignon Blanc.