Sole With Lemon

Preparation:

Preparation: Finely chop the parsley, peeled and washed together with the capers and gherkins. Add them to the mayonnaise together with the mustard and mix everything well. Then wash and dry the sole fillets carefully, then arrange them side by side on a plate and sprinkle them with the lemon juice. Leave them in this marinade for 10 minutes then drain well and coat each fillet first in a thin layer of flour, then in the beaten eggs (salt and pepper) and finally in the very fine breadcrumbs. Fry the fillets in a pan with plenty of very hot oil and, as soon as they are all golden brown, drain them and transfer them to a serving dish. Put the sauce.