Sole Meuniere

• 1/2 cup lowfat milk
• 1 teaspoon Tabasco sauce
• 1 cup all-purpose flour
• 2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 1/2 teaspoons unsalted butter
• 4 sole fillets, about 5 ounces each
• 1/2 cup fresh lemon juice
• 4 teaspoons chopped Italian parsley

1. In a shallow bowl, stir together the milk and Tabasco sauce.
2. Place the flour in a shallow dish and season with 2 teaspoons of salt and pepper to taste.
3. Melt the butter in a large nonstick skillet over medium heat.
4. Dip the sole in the milk and then coat on both sides with the flour mixture.
5. Saute the fish until just cooked through, about 3 minutes per side.
6. Carefully remove from the skillet with a spatula and place 1 fillet on each of 4 plates.
7. Lower the heat, add the lemon juice to the skillet and stir just to scrape up any browned bits in the skillet.
8. Spoon over the fish, season with salt and pepper to taste and sprinkle with parsley.
9. Serve immediately.

milk, tabasco sauce, flour, kosher salt, freshly ground pepper, unsalted butter, lemon juice, italian parsley

Taken from cooking.nytimes.com/recipes/5407 (may not work)