Lemon Sole With Chive Butter

• Chive Butter
• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup finely chopped fresh chives
• 1/4 teaspoon fresh lemon juice
• Fish
• 1 egg, lightly beaten
• 1/2 cup milk
• 1/2 cup flour
• Salt to taste
• 4 fillets (8 oz. each) lemon sole, thawed if frozen
• 1 1/2 cups Gonnella Bread Crumbs
• 1 cup olive oil
• Lemon Wedges (optional)

For Chive Butter place butter, chives, and juice in mixer and blend until smooth. Place in bowl, cover and refrigerate until firm. For Fish, combine egg and milk in bowl. Roll fish in flour mixed with salt, dip into egg mixture, drain slightly and roll in bread crumbs. Heat oil in skillet over medium heat. Sauté fish 2 to 3 minutes on each side, until just opaque. Do not crowd. Remove and serve hot, each fillet topped with 1 tablespoon Chive Butter. Serve with lemon wedges, if desired.