b'I N G R E D I E N T S Fillet of Sole with Piccata SauceFileo di Sogliola alla PiccataPiccata Sauce 4 sole fillets, skinned andPrepare the Piccata Sauce and keep warm. boned (approximately 12 pounds total)2 eggsSalt and pepper the fish fillets. Prepare two baking pans or deep dishes large 1 tablespoonheavy cream enough to fit comfortably the largest of the sole fillets. In one, place the eggs and 1 teaspoon salt heavy cream and whip well. In the other, place the bread crumbs. First, dip each 1 teaspoon pepper fillet in the egg mixture, then coat well on both sides with the bread crumbs. If you 1 cup Italian bread crumbs like a thicker crust on your fish, repeat this whole process a second time, always 8 tablespoons extra-lightshaking off the excess bread crumbs. Place the fillets on a tray lined with brown olive oil paper. Steamed Green Beans with In a saut pan large enough to fry 2 fillets at once, add 5 tablespoons of extra-light Garlic and Tomatoes olive oil. Warm over high heat until the oil starts to sizzle, about 3 minutes. Add 2 fillets and cook over medium-high heat for about 2 minutes per side or until they are browned on each side. Take them out of the pan and place on a paper-lined tray. Add the remaining oil and increase heat to high until the oil is sizzling again. Add the remaining 2 fillets and cook as before, then drain on the paper-lined tray. Blot the tops of the fillets with a paper towel to absorb any extra oil, then place them on the serving dishes. Top each of them with the warm Piccata Sauce and serve with the Steamed Green Beans with Garlic and Tomatoes.23'