FLOUNDER FILET FRANCESE

Flounder Filet Francese image

Provided by Carol Perricone

Categories Seafood

Time 40m

Number Of Ingredients 9

1 lb flounder filets
1/2 c all purpose flour
2 medium eggs, beaten
1/4 tsp each, salt and pepper
2 Tbsp olive oil
1/2 c chicken broth
splash of white wine, to taste (optional)
2 Tbsp butter
1 Tbsp lemon juice, or squeeze juice from a fresh lemon

Steps:

1. Rinse filets with cool water, and pat dry.
2. Season flour with salt and pepper.
3. Beat eggs in a small bowl.
4. Meanwhile, in a large skillet, heat olive oil and butter. Dip filets in the flour mixture and shake off excess flour. Then dip filets in the beaten egg.
5. Quickley add filets to the skillet and cook for 3-4 minutes per side, until lightly browned. Remove filets to a dish.
6. In same skillet add broth and white wine (if using). You can add all broth if not using wine. Add lemon juice at this time. Scrape pan, and sprinkle a little seasoned flour into broth to thicken it. Add filets back to pan and simmer on low for 5 minutes. Serve with your choice of rice or potato, and a vegetable.