Petrale Sole Schnitzel Style with Citrus Butter Sauce
2 Sole Fillets
½ Cup Flour
½ Cup Breadcrumbs
Dry sole fillets and sprinkle with salt.
Put Flour, Egg, and Breadcrumbs in separate bowls. Beat egg.
Heat about ¼” of canola oil in fry pan.
Dredge fillet in Flour, then dip in Egg to cover, then dip in Breadcrumbs to cover.
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
In small saucepan, boil the wine with the shallot and thyme until reduced by about 2/3rds.
Add the cream and simmer for about 5 minutes.
Add the Orange, Lime, and Lemon juices.
Turn heat down to low and whisk in butter on Tablespoon at a time until incorporated and thick.
(adapted from Neiman Marcus Cookbook)