Fillets Of Sole With Almonds

Preparation:

Preparation: Lightly flour the sole fillets. Beat the eggs in a bowl, salt and pepper. Chop the almonds not too finely. Dip the fish fillets in the slightly salted beaten egg and then in the almonds as if it were breading. Let the butter melt in a pan and place the fillets on it. Cook them for a few minutes on each side, turning them gently. Arrange them on a serving plate, garnish with parsley. Accompanying wines: Valle D'Aosta Bianco DOC, Colli Martani Grechetto DOC, Contessa Entellina Grecanico DOC.