Ingredients
- 4 pieces Petrale Sole , 6-8 oz filets, skin off
- 2 Tbsp Unsalted Butter
- 1/2 cup Flour
- 1/4 tsp Salt
- 1/8 tsp White Pepper , ground
- 3 ea Egg large , beaen
- 1 Tbsp Lemon Juice , freshly squeezed
- 1/4 cup White Wine
- 4 Tbsp Unsalted Butter , (1/2 stick) softened
- 2 Tbsp Parsley Italian Fresh , stems removed, leaves chopped
Description
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