Sole Milanese

Sole Milanese

Feb 19 2019


20 mn

Serves 5

These are absolutely delicious and a perfect combo of crips fish and fresh salad. Add some tartare sauce to it to make it even tastier (homemade or store bough is fine).


  • 5 filets of sole
  • 2 eggs, beaten
  • 1/2 cup of flour
  • 1 cup of bread crumbs
  • 1 bag of arugula
  • 1 cup of cherry tomatoes, cut in 2
  • 1 bunch of green beans
  • 4 tbsp of olive oil
  • 2 lemons
  • Salt and pepper
  • Tartare sauce: 1 cup real Vegenaise 1 cup finely chopped dill pickles 1 tbsp finely chopped fresh parsley 1 tsp lemon juice 1 tsp male syrup 1/4 tsp freshly ground black pepper


Dip the fish in the flour, then in the eggs, then in the bread crumbs. Repeat with all pieces.

Heat 2 tbsp of olive oil and cook the fish for 2-3 minutes on each side.

Meanwhile assemble the salad by combining the arugula with cherry tomatoes, green beans the rest of olive oil and the juice from 1 lemon. Sprinkle some salt and pepper and toss.

Make the tartare sauce by mixing all the ingredients in a bowl.

Served the fish on a bed of salad with some tartare sauce, a quarter  of the lemon left and some more salt on pepper.


Latest comments

  • Chelcy / Feb 26 2019

    This looks wonderful. Do you ever cook double batches and have leftovers so you don’t have to cook some days? I try and do that at least twice a week. The best part is no dishes on leftovers nights. It doesn’t always work (like if my husband eats the leftovers for lunch) but it helps. Can’t wait to read more, these recipes look amazing and I’m a firm believer in the weekly meal plan being the key to my sanity! 😊

    • Virginie Degryse / Feb 27 2019

      thank you your kind comment, it always makes me super happy to have such feedback… I am a huge believer and lover of both double batches to freeze or use as leftovers reinvented… I do it whenever possible, it helps a lot, and I agree on the no mess situation, it is heaven!

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