- 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
- 6 tablespoon butter
- ¼ cup white wine
- Wondra flour, to thicken
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.