Untested - Greek Fillet of Sole

1 lb. sole fillets, cut in half crosswise

1 lemon, thinly sliced

1/4 cup dry white wine

1/4 + 1/4 + 1/4 tsp salt

1 egg, beaten

1/4 cup milk

3/4 cup Panko bread crumbs

1 large garlic clove, minced

2 Tbsps fresh parsley, chopped

1/4 tsp black pepper

2 Tbsps olive oil

1/2 Tbsp butter

1. Combine half of lemon slices, wine, and 1/4 teaspoon salt in a shallow dish to marinate the fish at room temperature for 30 minutes.
2. Whisk together the 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.
3. Dip the fish pieces in the egg mixture, letting the excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.
4. Heat the oil and butter in a 12-inch skillet over moderately high heat until hot but not smoking (the butter should just stop frothing), 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. Serve the fish decorated with the remaining lemon slices.