BREADED FILET OF SOLE

Sole is delicious and simple when breaded and pan-fried. Do not even put the sole in the pan until it's medium-hot, and until you're 4 minutes away from eating. Sole cools quickly; you might even consider putting your plates in an oven on low to warm.

4 filets Sole rinsed and dried with paper towel

1 whole Lemon

1 whole Egg

2 tablespoon Milk

1 cup Seasoned Breadcrumbs

1 teaspoon Salt

1 Freshly ground pepper

1 cup All purpose flour

0.3333 cup Vegetable oil

Consider pre-heating your dinner plates in the oven on the very lowest setting. Sole will cool quickly, due to its large surface area, and is far better served warm.

Whisk egg and milk together; add salt and freshly ground pepper to taste.

Set out 3 plates. Place egg mixture in one, spread flour in another, and breadcrumbs in the third.

Take rinsed and dried fillets, and:

1) dredge in flour, and shake off excess. Then,

2) coat with egg, and wipe off excess, then

3) coat liberally with seasoned breadcrumbs

Wait until you are only about 6 minutes away from sitting down and eating, then proceed. Sole cools very quickly.

Put large flat saute pan on medium high, place olive oil in it, and allow it to come up to full heat, about 2 minutes. Do not rush this step you really want the pan piping hot! Then, place sole in the pan, dropping it down away from you to prevent hot oil from splattering on you. Wait about 2 minutes, until filets are browned, and flip.

Cuisine: American

Main Ingredient: Sole