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Filet of Sole Meuniere

6 Fillets of Sole
Milk
Seasoned flour
Oil
3 Tbsp. butter
Lemon juice
Parsley


Divide Sole down center and discard bones. Dip in milk and let stand for 15 minutes. Drain excess and dip in flour. Cook in hot oil until browned. Remove to heated dish. Add butter to skillet. When it starts to brown, add lemon juice and parsley and pour over Fillets.





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