Filetto Di Sogliola Alla Romano Recipe
Filet of Sole, breaded with seasoned bread crumbs, fried and served with a delicate cheese, fresh mushrooms, and wine sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sole Preparation
Cheese, Mushroom, and Wine Sauce
Method
Prepare and Cook Sole
- 1
Prepare dredging stations
Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs and milk, and one with seasoned bread crumbs.
- 2
Bread the fillets
Dredge each sole fillet first in the flour, then dip in the egg mixture, and finally coat with seasoned bread crumbs. Press lightly to ensure crumbs adhere.
- 3
Fry the fillets
Heat olive oil in a large skillet over medium heat. Fry the breaded sole fillets for 2-3 minutes per side, or until golden and cooked through. Remove and drain on paper towels.
Prepare Cheese, Mushroom, and Wine Sauce
- 4
- 5
Deglaze and reduce
Pour in the white wine and bring to a simmer. Let reduce by half, about 4-5 minutes.
- 6
Finish the sauce
Stir in heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring until cheese melts and sauce thickens slightly. Season with salt and pepper to taste.
Assemble and Serve
- 7
Plate and garnish
Place the fried sole fillets on serving plates. Spoon the cheese, mushroom, and wine sauce over the fish. Garnish with chopped fresh parsley and serve immediately.
