2 6-8 oz. fresh Petrale sole filets
1 c. grated Parmesan cheese
1 cup Panko (Japanese bread crumbs)
2 T. butter or olive oil
3 eggs, well beaten
1 c. flour
Combine Panko and Parmesan cheese in a shallow bowl and mix well.
Dredge the sole filets in flour, then dip the filets into the egg mixture, and
finish by pressing the filets into the Panko breadcrumbs.
Saute the filets in butter or olive oil over medium-high heat for approximately
6 minutes per side, or until golden brown.
Serve the filets with tartar sauce and seasonal vegtables and rice.