Dover Sole Viennese Style

Code23

Ingredients:
8 fillets Dover Sole
breadcrumbs
oil
1 handful of parsley
salt
pepper
1 lemon
2 eggs
Preparation:
Clean the sole fillets under running water and dry them. Beat eggs in a bowl and
season with salt and pepper. Dip the fillets in beaten egg, then dredge them in bread
crumbs and fry in hot oil.
Turn the fillets over when brown, and remove from the pan with a slotted spoon and
place on absorbent paper to drain the oil well. Chop the parsley and finely grate the
rind of a lemon. Now mix these ingredients and garnish each sole with a little dab of
this mixture (optional)
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