Sole Francaise

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
430
protein 
37 g
sodium 
714 mg
carbohydrates 
40 g
fat 
13 g
fiber  
5 g
cholesterol 
193 mg
Servings 
4
Ingredients 

Batter
2 lg eggs
2 Tbsp Parmesan cheese
3 Tbsp all-purpose flour
¼ tsp sea salt
⅛ tsp freshly ground black pepper
2 tsp chopped fresh parsley

4 4-oz sole fillets
2 Tbsp all-purpose flour
1 Tbsp extra virgin olive oil
2 cups Sautéed Spinach with Garlic and Olive Oil
1½ cups cooked spaghetti
1 cup Marinara Sauce

Instructions 
  1. In a medium bowl, combine eggs and Parmesan and mix well. Stir in 3 tablespoons of flour, 1 tablespoon at a time, until well combined. Whisk in salt, pepper and parsley.
  2. Dredge sole in remaining flour, then dip in egg mixture. Let excess batter drip off. 
  3. Add olive oil to a large sauté pan and sauté sole over medium-high heat for 2 minutes on each side, or until golden brown.
  4. Serve 1 sole fillet with ⅓ cup cooked spaghetti, ¼ cup marinara sauce and ½ cup Sautéed Spinach. Garnish with fresh lemon wedges, if desired.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.