Sole Piccata

Whisk together eggs, milk, 1/2 t garlic, 1 t shallots, salt & pepper, parmesan cheese, juice of 1/4 of lemon, and 2 T of parsley in a wide bowl. Heat the olive oil in a large skillet over medium heat. Lightly season the fish with salt and pepper. Dredge the fish in flour to coat both sides lightly and tap off the excess. Dip the fish in the egg batter and let the excess batter drip back into the bowl. Place in the hot skillet. Saute, turning once until golden brown on both sides- about 4 minutes. Lower the heat to a simmer, so the fish will cook slowly and evenly without burning. Remove fish to a platter and set aside.

Remove pan from heat and pour off oil. Carefully wipe out hot pan with a paper towel and return to heat. Add one tablespoon of butter until melted. Add remaining shallots and garlic. Cook and stir for one minute over high heat. Add white wine. Bring to boil and reduce to about three tablespoons. Lower heat to a lively simmer and slowly whisk in remaining butter. Whisk in lemon juice from 1/2 lemon, capers, and remaining parsley. Add salt and pepper to taste. Warm the fish in a 350° oven for about 3 minutes. Serve fish with sauce spooned over top and with lemon wedges on the side.