2 lg eggs
2 Tbsp Parmesan cheese
3 Tbsp all-purpose flour
1/4 tsp sea salt
1/8 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
1 1/2 cups cooked spaghetti
1 cup Marinara Sauce
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.
Dredge sole in remaining flour, then dip in egg mixture. Let excess batter drip off.
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.
Serve 1 sole fillet with 1/3 cup cooked spaghetti, 1/4 cup marinara sauce and 1/2 cup sautéed spinach. Garnish with fresh lemon wedges, if desired.