Sole Milanese

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   1. Make sure there is no bones in the fish filets

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   2. Dredge the fillets in flour then place in a shallow pan and pour the eggs over the fish.

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   3. Then dredge in the breadcrumbs.

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   4. Cover and refrigerate until ready for cooking.

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   5. Remove and pat dry.

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   6. Heat the butter or oil over medium heat, in a large skillet.

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   7. Add the breaded fish and cook for 3-4 minutes on each side, until golden.

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   Sprinkle with the fresh parsley and salt.

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   8. Garnish on plates with lemon.

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    ** Note: the panko crumbs are pretty coarse, so pulsing some of them in a food processor or crumbling them in your hands will help them adhere to the egg batter easier.

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    Try and play with mixing the panko or your favorite store-bought crumbs for some interesting breading variations. Like panko and ground almonds, or panko and coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.