From a magazine. I had it in my collection. The note says NOT to use fresh bread crumbs since in this recipe it won't be as good as with fine, dry bread crumbs.
- 2 lbs lemon sole fillets (4 pieces)
- 1 lemon, thinly sliced
- 1⁄4 cup dry white wine
- 3⁄4 teaspoon salt
- 1 large egg, lightly beaten
- 1⁄4 cup whole milk
- 3⁄4 cup fine dry breadcrumb
- 1 large garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 1⁄4 teaspoon black pepper
- 4 tablespoons olive oil
- 1 tablespoon unsalted butter
- Put oven rack in middle position and preheat oven to 200 degrees F.
- Combine fish, half of the lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.
- Meanwhile, whisk together egg, milk, and another 1/4 teaspoon salt in a shallow bowl.
- In another shallow bowl, stir together bread crumbs, garlic, parsley, pepper, remaining 1/4 teaspoon salt.
- When fish is done marinating, dip fish pieces, one at a time, in egg mixture, letting excess drip off, then dredge in bread crumb mixture, shaking off excess. Transfer to a sheet of waxed paper, arranging fish in one layer.
- Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12" non-stick skillet over moderately high heat until hot but not smoking. Fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and the remaining 1/2 tablespoon butter in the same manner.
- Serve fish with remaining lemon slices.