Johnny's Parmesan Crusted Fillet of Sole

By WEEK Producer


Johnny's Italian Steakhouse


Filet of Sole, 5-7 oz

Parmesan coating   1/4 cup

Egg wash  1/4 cup

Problend Breading  1 Tbsp

Garlic Cream Reduction  6 fluid oz

Maranara Sauce  1 fluid oz

Sun Dried Tomato Pesto  1 scoop

Basil Pesto  1 Tbsp

Fettucini pasta


*Garnish with Basil Sprig

*Parmesan coating:  2 cups grated parmesan, 1 Tbsp chopped parsley

Notes: Cut fillet into two pieces lengthwise. Dust with Problend. Dip top of fillets in egg wash and coat top fillets with parmesan coating. Brown parmesan coated fillets on flat top and finish in oven. Bring cream to simmer with tomato pesto and maranara. Toss with pasta. Reserve some sauce to spoon over fish.