Sole Meuniere with Balsamic Butter Sauce 

SOLE MENUIERE 
      with BALSAMIC BUTTER SAUCE

 4 servings

4 (6-ounce) sole fillets, skin removed
2 cups milk
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup flour
Salt, pepper
4 tablespoons finely chopped parsley
6 tablespoons butter
Juice of 1 lemon
2 tablespoons balsamic vinegar, or to taste
Lemon slices, for garnish

• Soak fillets in milk for 20 minutes. Remove from milk and pat dry.

• Generously season fillets with salt and pepper.

• Heat the olive oil over a medium high heat.

• Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. 

• Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. 

• Transfer fillets from pans to a platter, sprinkle with parsley.

• Wipe the skillet clean and add the butter. 

• Heat until the butter begins to brown. Add lemon juice and cook a few minutes.

• Remove from heat and stir in balsamic vinegar. 

• Pour sauce over fish and serve. 

• Garnish with lemon slices.