Lemon Sole Piccata

 Chef Anthony Vitolo made this on the TODAY show. A perfect meal for a summer night. It was sooooo gooood I am making it again this week!

1 fillet sole 

salt and pepper, to taste 

1/4 cup all-purpose flour 

3 eggs, lightly beaten 

extra-virgin olive oil, for frying 

1 clove garlic, minced 

pinch of capers ( I used a couple of tablespoons)

1/2 cup white wine 

2 tablespoons lemon juice (from 1 lemon) 

1/4 cup chicken stock 

6 tablespoons cold butter 

fresh Italian parsley, chopped 

lemon slice, for garnish

FOR THE FISH: 

1. Season the fish with salt and pepper. 

2. Add flour and eggs to separate shallow bowls or rimmed plates. 

3. Lightly coat the fish with flour, then dip the floured fish into the egg mixture. 

4. Heat about a 1/2 inch of olive oil in a pan until it reaches 350 F. 

5. Pan-fry the fish until golden brown, about 2 to 3 minutes on each side, depending on thickness. 

6. Remove the fish from the pan once both sides are golden brown;set aside. 

FOR THE SAUCE AND ASSEMBLY: 

1. To the same pan, add garlic and capers, and sauté for about 30 seconds. 

2. Pour in white wine, lemon juice and chicken stock. Season with salt and pepper to taste. 

3. Return the fish to the pan with the sauce, then add cold butter and chopped parsley. 

4. Cook down the sauce until it thickens, about 2 minutes. 

5. Remove the fish from the pan onto a plate, pour the sauce over the top and garnish with a lemon slice and additional parsley