• Beth Gregg (member recipe!)

Petrale Sole Schnitzel Style with Citrus Butter Sauce


  • 2 Sole Fillets

  • ½ Cup Flour

  • 1 Egg

  • ½ Cup Breadcrumbs


  1. Dry sole fillets and sprinkle with salt.

  2. Put Flour, Egg, and Breadcrumbs in separate bowls. Beat egg.

  3. Heat about ¼” of canola oil in fry pan.

  4. Dredge fillet in Flour, then dip in Egg to cover, then dip in Breadcrumbs to cover.

  5. Fry until golden brown.

For Citrus Butter Sauce


  • ½ Cup Dry White Wine

  • 2T Minced Shallot

  • 1 Sprig Fresh Thyme

  • ¼ Cup Heavy Cream

  • 1 T Fresh Orange Juice (or tangerine)

  • 1 T Fresh Lime Juice

  • 2 T Fresh Lemon Juice

  • ½ Cup Cold Butter


  1. In small saucepan, boil the wine with the shallot and thyme until reduced by about 2/3rds.

  2. Add the cream and simmer for about 5 minutes.

  3. Add the Orange, Lime, and Lemon juices.

  4. Turn heat down to low and whisk in butter on Tablespoon at a time until incorporated and thick.

(adapted from Neiman Marcus Cookbook)