ingredients
2 lemon sole fillets (2 lb total), each cut in half crosswise
1 lemon, thinly sliced
1/4 cup dry white wine
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup whole milk
3/4 cup fine dry bread crumbs
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
4 tablespoons olive oil
1 tablespoon unsalted butter

preparation
Put oven rack in middle position and preheat oven to 200°F.

Combine fish, half of lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes.

Whisk together egg, milk, and 1/4 teaspoon salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper, and remaining 1/4 teaspoon salt in a shallow bowl.

Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.

Heat 2 tablespoons oil and 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tablespoons oil and 1/2 tablespoon butter in same manner. Serve fish with remaining lemon slices.

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