Flounder Piccata With Italian Salsa Verde

• 1/2 cup (about 2 1/8 oz.) all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 large egg white, well beaten
• 4 (5- to 6-oz.) skinless flounder fillets (about 1/2 inch thick)
• 1/2 cup (4 oz.) salted butter, divided
• 2 tablespoons olive oil, divided
• 1 cup seafood broth
• 1/4 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons drained and rinsed capers
• 2 tablespoons chopped fresh flat-leaf parsley

1. Stir together flour, salt, and pepper in a shallow dish. Place beaten egg white in a separate shallow dish. Dip each flounder fillet in egg white, and dredge in flour mixture, shaking off any excess.
2. Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a large nonstick skillet over medium-high until butter melts. Add 2 fillets, and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons of the butter and remaining 1 tablespoon olive oil and 2 fillets. Discard drippings; do not wipe skillet clean.
3. Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping to loosen browned bits from bottom of skillet. Reduce heat to medium, and simmer until reduced to about 1/3 cup, about 5 minutes. Whisk in parsley and remaining 4 tablespoons butter.
4. Place flounder fillets on a platter. Spoon sauce over fish, and serve immediately with Italian Salsa Verde.

flour, kosher salt, black pepper, egg white, butter, olive oil, seafood broth, lemon juice, capers, flatleaf

Taken from www.myrecipes.com/recipe/flounder-piccata-italian-salsa-verde (may not work)