Fillet of sole picata

Yield: 1 servings

Measure Ingredient
8 \N Fillets Sole
1 cup Flour
3 \N Eggs; beaten
1 cup Bread crumbs
¼ cup Olive oil
¼ cup White wine
2 \N Lemons; juice of
4 tablespoons Capers
4 tablespoons Fresh parsley - chopped

Directions: Dredge the fillets in flour, then egg, then coat with the bread crumbs. Saut‚ the fillets in olive oil until golden on both sides. Add wine, lemon juice and capers. Continue to cook for 2 minutes. Garnish with parsley.

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