A delightful and simple dish featuring tender sole fillets paired with a tangy lemon-caper sauce.
Rinse the sole fillets under cold water and pat them dry with paper towels. Season both sides lightly with salt and freshly ground black pepper.
Ensure the fillets are completely dry to help the breading adhere better.
In a mixing bowl, beat the eggs until smooth. Place the flour in a separate shallow dish.
Use one hand for wet ingredients and the other for dry to keep the process tidy.
Dredge each fillet in the flour, then dip it into the beaten egg, and dredge again in the flour to coat evenly.
Shake off any excess flour to avoid clumping.
Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the breaded fillets and cook for about 3 minutes on each side until golden brown and cooked through. Remove and keep warm.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, add the lemon juice and capers. Stir and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
Deglazing the pan adds depth to the sauce.
Pour the sauce over the cooked fillets and garnish with fresh parsley. Serve immediately.
Serve with a wedge of lemon for an extra burst of flavor.
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