Ingredients
Fish
  • 1 cup flour
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 4 large eggs
  • 1 lemon, zested and sliced
  • ½ cup grated parmigiano-reggiano cheese
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 4 (6 to 8 ounce) sole or tilapia fillets
Sauce
  • 6 tablespoon butter
  • ¼ cup white wine
  • Wondra flour, to thicken
Preparation

In a shallow dish, add the flour and garlic powder; season with salt and pepper. In another shallow dish, season the eggs with salt, pepper, lemon zest, and parmigiano-reggiano, and beat until blended.

In a large nonstick skillet, heat the oil, three turns of the pan, over medium to medium-high. Dredge the fish in the flour, then coat in the egg. Working in batches, cook the fish until deep golden, 2 to 3 minutes per side.


In a separate pot, melt down butter, add white wine and lemon slices, and thicken with Wondra.

Parmesan-Crusted Sole