Alaskan Sole with Parmesan and Asiago Crust

Simon & Seaforts

From Executive Chef Rob Whaley
Simon & Seaforts

Serves 4

24 oz. wt. Sole Fillet-skinless and boneless
2 ea. Egg – beaten
4 oz. Milk
2 oz. Parmesan Cheese – powdered
1 oz. Dry Bread Crumbs (preferably Panko)
1 oz. Asiago Cheese-grated
2 tsp. Salt & Pepper
1 tsp. Chives – chopped

Procedure: Mix eggs and milk together, set aside. Mix cheeses and bread crumbs together, set aside. Season Sole evenly with Salt and Pepper. Dip in egg-milk mixture to coat. Press into cheese mixture to completely cover. Cook on stovetop in non-stick pan with butter or oil, over medium heat until heated to an internal temperature of 140 degrees.

Serve with your favorite sauce (tartar, cocktail, melted butter to name just a few). Top with chopped chives and enjoy.