Filet of SoleFrançais
3/4 cup Egg Beaters or whole eggs1/4 cup grated fresh Parmesan Cheese1/4 cup chopped fresh Parsley1/4 cup dry White Wine2 tablespoons fresh Lemon Juice1/4 teaspoon of sea salt3 Garlic Cloves, minced8 (4-ounce) slices Filet of Sole 1/4 cup all purpose flour1 tablespoon Olive OilCooking Spray2 tablespoons of Butter (optional)1/4 cup dry White Wine3 tablespoons fresh Lemon Juice
Combine first 8 ingredients in a shallow dish.
Dredge filets in flour, and dip in egg substitute mixture.
Heat 1 1/2 teaspoons oil in a large non-stick skillet, coated with cooking spray over medium heat. Add 4 filets; cook 2 minutes on each side or until done. Remove fish from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining filets.
Melt butter in pan (or olive oil); add 1/4 cup of wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over filets.