Take fillets of sole and pound lightly with blade of knife then soak
them two hours in beaten eggs seasoned with salt and pepper. When ready
to cook roll them in bread crumbs and fry in olive oil. Take a little of
that oil and put in another pan with a tablespoonful of butter and
season with salt and pepper and again cook fish in this, adding half a
glass of dry white wine. Sprinkle with chopped parsley and let cook five
minutes. Sprinkle with Parmesan cheese and put slices of lemon around
it. Serve on hot plates.