Cathys Sole Francaise Food

SOLE FRANCESE

Sole Francese image

Make and share this Sole Francese recipe from Food.com.

Provided by Hugce

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb sole (dover sole is nice...real thin)
1/2 cup flour
3 large eggs
6 tablespoons parmesan cheese
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
1 large lemon
1/2 cup marsala wine
1 clove garlic, crushed
1 tablespoon cornstarch

Steps:

Preheat oven to 300 degrees.
Heat olive oil and butter in non stick skillet over medium high heat.
Dredge sole in flour.
Mix eggs, parmesan and salt.
Dip floured sole into egg batter and place in hot pan.
Cook sole in batches being careful not to crowd in pan.
Cook until nicely browned (1 1/2 minutes per side).
Remove to oven safe platter and keep warm in oven.
Repeat adding more oil and butter to pan as needed until all are cooked.
When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
Place sauce over sole and cut up lemon and sprinkle over sole.

SOLE FRANCAISE

Sole Francaise image

I have loved this dish since forever and I just recently found a wonderful version of it. I tweaked it a bit, and here it is!!

Provided by Shjya Instance

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb flounder fillets
1/2 cup flour
2 eggs, scrambled
3 tablespoons oil
3 tablespoons butter
1/3 cup white wine
1/4 cup lemon juice
salt
pepper
parsley (to garnish) (optional)

Steps:

Dust the fish with the flour.
Dip the fish in the egg.
Saute in the oil until golden on each side; drain excess oil.
Add butter, white wine, lemon juice, and salt and pepper to taste.
Simmer uncovered until liquid is reduced to half, about 5 minutes.
Serve immediately.
(I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).

Nutrition Facts : Calories 716.2, Fat 47.2, SaturatedFat 16.2, Cholesterol 334, Sodium 898.5, Carbohydrate 27.3, Fiber 0.9, Sugar 1.4, Protein 38

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