Lemon Sole Milanese Recipe

Prepare the Breading Station

Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour mixed with salt and black pepper. In the second dish, beat the eggs. In the third dish, place the bread crumbs.

Bread the Lemon Sole

Dredge each lemon sole fillet first in the flour, shaking off the excess. Then dip into the beaten eggs, allowing the excess to drip off. Finally, coat the fillet in the bread crumbs, pressing gently to adhere.

Cook the Fish

In a large skillet, heat 1 cup of olive oil over medium-high heat. Once hot, carefully add the breaded lemon sole fillets. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Sauté the Kale

In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté for about 30 seconds until fragrant. Add the chopped kale and salt. Cook for about 5-7 minutes until the kale is wilted and tender.

Boil the Potatoes

In a pot, add the Yukon Gold potatoes and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender. Drain and let sit for a few minutes.

Mash the Potatoes

Once the potatoes are cool enough to handle, peel and place them in a bowl. Add butter and salt. Mash until smooth and creamy.

Make the Lemon Emulsion

In a blender, combine the fresh lemon juice and olive oil. Blend on high until emulsified. Season with salt to taste, adjusting as necessary.