Breaded Fillet Of Sole

Sole is a white fish that's lean and sweet in taste. It can be cooked in a variety of ways including pan-fried, oven-baked, grilled, poached, steamed, or even deep-fried. This recipe is a great example for pan-frying sole in a easy and quick method. I often make this recipe on busy week nights with a side of steamed vegetables and roasted potatoes.

Ingredients

4 small skinless, boneless fillets of sole or flounder

1 teaspoon salt and pepper

1 large egg

2 tablespoons of milk

1 cup all-purpose flour

1 cup breadcrumbs (fresh if possible)

4 tablespoons of olive oil

1 teaspoon of fresh chopped parsley for seasoning (optional)

1 fresh lemon, cut into wedges to be added on the side for flavor

Directions

Wash and rinse fillets. Pat dry carefully with paper towel or dry cloth. Season fillets with salt and pepper on both sides.

In a small bowl, whisk egg and milk together. Pour egg and milk mixture onto a large flat plate. On a second plate, add flour and spread out evenly. On a third plate, add the breadcrumbs.

Take each fillet and carefully dredge in flour, then coat with egg and milk mixture, and then coat generously with breadcrumbs.

Using a large frying pan, heat oil on medium heat until very hot. Place fillets in pan and heat for 3 minutes of each side until evenly browned.

Season with parsley if desired. Transfer the fillets to a warm serving dish.