6 Petrale sole filets
2 eggs
¼ cup milk
2 cups plain breadcrumbs
2 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
⅓ cup vegetable oil
Lemon wedges for garnish
Tools 
Shallow dishes 
Large skillet 

1. Rinse the sole filets under cold water and pat dry with paper towels. Remove any bones from the filets.
2. Whisk the eggs and milk together in a shallow dish. Combine the breadcrumbs, Italian seasoning, salt, and pepper in a separate shallow dish.
3. Heat the vegetable oil in a large, cast iron skillet over medium-high heat.
4. Place the filets in the egg wash then transfer to the breadcrumb mixture and toss until well coated.
5. Carefully drop the sole filets into the hot oil and cook for 2 minutes per side.
6. Remove from the skillet and serve with lemon wedges and your favorite sides!