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Fillet of Sole Picata

8 Fillets Sole
1 c Flour
3 Eggs; beaten
1 c Bread crumbs
1/4 c Olive oil
1/4 c White wine
2 Lemons; juice of
4 tb Capers
4 tb Fresh parsley - chopped

Dredge the fillets in flour, then egg, then coat with the bread crumbs. Saut the fillets in olive oil until golden on both sides. Add wine, lemon juice and capers. Continue to cook for 2 minutes. Garnish with parsley.

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