My Grandma always made this when I was a kid. You can eat it warm and fresh out of the pan, or I like to stick it in the fridge and then snack off the cold pieces for lunch.
My Private Note
Units: US | Metric
- 1Cut the sole up into pieces about 2 inches wide.
- 2In a small bowl, beat the egg and cornstarch together.
- 3On a plate, break up the crackers and corn flakes into crumbs.
- 4My grandma liked to use her potato masher to do this.
- 5I just crumble them up in my hands.
- 6Make sure they're really small.
- 7One piece at a time, dip the sole first into the egg mixture, then cover it with crumbs.
- 8Melt some butter in a frying pan.
- 9Fry the pieces of sole for about 10 minutes, until they're cooked.
- 10Make sure the bottom of the pan is always buttery, even if it's a non-stick pan.
- 11It softens the crust and makes it stick together.
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Nutritional Facts for Grandma's Breaded Sole
Serving Size: 1 (233 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 362.2
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 1.6 g
- Cholesterol 183.9 mg
- Sodium 560.1 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 1.2 g
- Sugars 2.4 g
- Protein 37.3 g