from Executive Chef Rob Whaley Alaskan Sole with Parmesan and Asiago Crust 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. < back
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