Lemon sole
Instructions
Finely chop the parsley, washed away and washed along with the capers and gherkins.
Add the mayonnaise and mustard and mix well.
Then wash and dry the fillets of sole, then put them next to each other in a dish and moisten with lemon juice.
Let this marinade for 10 minutes then drain well and passed each fillet first in a thin layer of flour, then in beaten egg (salt and pepper) and finally in breadcrumbs.
Fry the fillets in a pan with plenty of oil very hot and, as soon as all Golden, drain well and transfer to a serving dish.
Put the sauce.
Ingredients and dosing for 4 persons
- 700 g of sole fillets
- 3 lemons
- 2 eggs
- Flour
- Breadcrumbs
- 1 cup of mayonnaise
- Parsley
- 1 tablespoon of capers
- 5 pickles
- Olive oil