Sogliola Alla Mugnaia Recipe

Name: Camille's Sogliola Alla Mugnaia Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 filets Sole fillets; 2 large Eggs; 1 cup All-purpose flour; 4 tbs Butter; 2 tbs Lemon juice; 2 tbs Capers; 2 tbs Fresh parsley; 1 tsp Salt; to taste Black pepper

Inspired by Camille's

Time30m

Serves4

Egg battered sole filet sautéed in lemon butter sauce with capers and parsley

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Ingredients

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Method

Cooking Instructions

Prepare the Sole

Rinse the sole fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

Batter the Fillets

In a shallow dish, beat the eggs. In another shallow dish, place the flour. Dip each sole fillet first in the flour, shaking off the excess, then in the beaten eggs, ensuring they are fully coated.

Sauté the Fillets

In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the fillets in a single layer and sauté for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set them aside on a plate.

Make the Lemon Butter Sauce

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the capers and sauté for 1 minute. Then, add the lemon juice and stir well to combine.

Serve

Return the sole fillets to the skillet, gently tossing to coat them in the sauce. Remove from heat, sprinkle with fresh chopped parsley, and serve immediately with extra lemon wedges, if desired.