8 − 1/2 inch thick filets of sole
1/4 cup of milk
Salt & Pepper to taste
1 1/4 cups finely chopped pistachios
1 1/4 cups bread crumbs
2 eggs, beaten
4 tablespoons butter
1−1/2 tablespoons oil
In a shallow bowl, add eggs and milk and whisk together.
In a flat dish or wax paper, aluminum foil etc. place the flour.
Do the same with the bread crumbs and nuts.
Mix the nuts and bread crumbs together.
Dredge each filet in flour then egg mixture and in the nut and bread crumb mixture.
Press gently on filets so the nuts and breads will stick.
Heat half the butter and half oil in a large fry pan.
Let the fat brown slightly before adding filets.
Cook about 3−4 minutes on each side.
Set aside and cook the remaining 4 filets in the remaining butter.
Serve with orzo or rice.