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Alaska Sole Schnitzel With Browned Butter

Alaska Sole Schnitzel With Browned Butter
Pairing Alaska sole with browned butter and simple roasted vegetables is a surefire way to elevate its game for an impressive, yet easy to execute entree.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Yield: 4 (6 oz) sole fillets


  • 14 oz. oyster mushrooms, woody ends trimmed
  • 14 oz. cherry tomatoes
  • 3 garlic cloves, sliced
  • 1 ½ tbsp. capers, drained
  • 2 oz extra virgin olive oil
  • ¾ tsp salt
  • Black pepper, freshly ground
  • 4 Alaska sole fillets, 6 oz each
  • 1 cup flour
  • 2 eggs
  • 2 tbsp water
  • 3 cups breadcrumbs (not panko)
  • Pinch of salt
  • 1 cup rice bran oil
  • 4 tbsp butter, unsalted
  • 1 sprig rosemary or sage, fresh
  • 2 tbsp demi glace or chicken glace (optional)
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 4 lemon wedges
  • ¼ cup parsley or chives, chopped
Recipe courtesy of Chef Jeremy Bringardner


  1. Step 1 Prepare roasted vegetables

    Cut extra-large mushrooms in half. Toss the mushrooms in a mixing bowl with the cherry tomatoes, sliced garlic, capers, olive oil, salt and pepper.

    Transfer seasoned vegetables to a casserole dish or hotel pan. Place pan in preheated oven to roast at 400° F for 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.

  2. Step 2 Prepare brown butter

    Pre-heat a small pan over medium heat and add the butter. Swirl the butter constantly as it melts for 1-2 minutes. Add a sprig of rosemary or sage and watch the butter closely until it turns golden brown and produces a nutty aroma.

    Stir in the lemon juice, the demi-glace (if using), and salt. Set aside. Hold hot.

  3. Step 3 Fry Alaska Sole

    Setup a breading station: flour, egg wash (2 eggs whisked with 2 tbsp water), and fine breadcrumbs.
    Lay out the fish on a sheet pan and season both sides with salt and pepper.

    Working one piece at a time, dredge the sole in flour, shaking off excess, then dipping into the egg wash), then coating with breadcrumbs.

    Pre-heat a large skillet with the rice bran oil filled to a ½”. Bring the temperature of the oil to about 350° F and lay the breaded fish in the oil. Cook about 2 minutes or until golden brown, then flip and cook 2 minutes more or until the second side is golden brown and fish is cooked through.

    Transfer the fried fish to a paper towel lined tray. Season both sides lightly with salt. Hold hot.

  4. Step 4 To serve

    Arrange a piece of fried sole in the center of each of four plates. Spoon a heaping cup of roasted vegetables over each fish. Drizzle about a tablespoon of browned butter around each plate. Garnish each plate with chopped chives or a parsley sprig and a lemon wedge.

Recipe courtesy of Chef Jeremy Bringardner