Lemon-Parm Sole

Yield: 4 servings
Community Recipe from


  • 1 cup(s) Flour
  • 1 teaspoon(s) Granulated garlic
  • 1 teaspoon(s) Old Bay seasoning or paprika
  • 3 Eggs
  • 2.5 Lemons 2 juiced separately, 1/2 cut into wedges
  • 1/2 cup(s) parmagiano reggiano Grated
  • 5-6 teaspoon(s) EVOO
  • 4 Sole fillets


  1. 1. Place flour in a shallow dish and season with the garlic and Old Bay. In a 2nd shallow dish, beat the eggs with the juice of 1 lemon and the cheese.
  2. 2. In a large skillet, heat about 3 T EVOO, 3 turns of the pan, over medium to medium high heat. Season the sole with salt and pepper, dip 2 fillets in the flour, then coat evenly with the egg-cheese mixture. Sauté the sole until deep golden, 3-4 minutes on each side; transfer to a warm oven. Repeat with remaining sole.
September 2013

This recipe is a personal recipe added by dmradcliffe and has not been tested or endorsed by MyRecipes.

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