Recipe: Sole Parmesan (not Macaroni Grill)

Sole Parmesan

flour seasoned with salt, Cajun spice, black pepper
3 egg beaten with 1 cup milk
3 cups parmesan cheese, shredded, mixed with 1 cup panko bread crumbs
8 oz. whole butter, divided
6 sole filets (3 to 4 oz. each)
1 oz. white wine
2 oz. capers, fried
8 to 10 lemon segments
salt and pepper to taste
1 tsp. chives, finely chopped

Dip filets in flour, then egg wash then parmesan mixture.

Heat a large skillet, add half the butter and once it has melted add the bread fish fillets. Cook approximately 2 minutes on each side till golden brown. Remove the fish to a paper towel to drain.

Remove the old butter from the hot pan and add the rest of the butter and cook until the butter is golden brown and bubbling. Add the wine, capers, lemon segments and allow to reduce 1 minute -- season to taste.

Return the cooked fish to the pan and coat with sauce. Plate the fish with slotted spatula, garnishing the fish with sauce and chives.