An excellent Albuquerque Greek restaurant, Yanni’s, has a frequent special, Parmesan-crusted fillet of sole.
I’m quite fond of this dish, and as wild-caught Dover sole, or a reasonable facsimile, shows up at my local supermarket, I’ve been trying to re-create it.
I failed totally, but I came up with something I like almost as much.
Beat an egg into some milk and put that in one bowl. Dump some flour on a plate, and add salt and pepper. On another plate, create a fifty-fifty mixture of grated Parmesan and panko bread crumbs and then add chopped parsley.
Melt butter in a skillet. When it’s sizzling, coat a sole fillet with the flour mixture, then dip it in the egg-and-milk, then coat it with the bread crumb/Parmesan mixture. “Dry-wet-dry” as they say in the cooking schools.
Toss it in the skillet. Do likewise with as many fillets as suits your purpose.
When the coating turns golden brown, flip it and cook it on the other side. Then serve, in my case with a linguini and fresh basil pesto, and a tossed salad with a raspberry vinaigrette.
The result should be crispy on the outside and tender on the inside, with a lovely buttery savor.
Enjoy!
Mmmmmm, I can smell the delish from here.
There’s an excellent Greek restaurant here in Denver named Yanni’s. Maybe that’s a common Greek name or nickname.
I used to work with the brother of the owner, which is how I found out about the place. The first time we went there, I mentioned that to the owner, who was delighted and brought us a few free shots of ouzo. I thought that was very cool until I noticed that all the other tables were getting the same free shots.
David, “Yanni” is the short form for Yannis, from the biblical Ioannis, the source of John, Jean, Johann, and a host of other modern names throughout Europe. They are a very common names indeed.
I am a Johan, and there were three of us in my grade-school classroom.
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