Sole Fillets with Wine

Ingredients

• g sole
• eggs
• breadcrumbs
• oil
• butter
• dry white wine
• parsley
• pinch grated Parmesan
• lemon
• salt
• pepper

Instructions

1. Skin and fillet 150 g+ sole into four (or eight) fillets, beat thin, and steep several hours in seasoned beaten egg.
2. Coat in breadcrumbs and fry in oil.
3. Arrange in a pan with a little oil and butter, season, and fry a little.
4. Moisten with dry white wine, boil five minutes with chopped parsley, scatter Parmesan, and serve with lemon wedges.