Italian Fish Or Chicken Fillet With Emeril's House Herb Vinaigrette Dressing



Dip filet first in flour, then dressing and then bread crumbs (boneless chicken breast can be substitued for filet). Heat oil and sauté fish until crumbs are crisp and fish is tender. Serve with sour cream or yogurt blended with red pepper sauce.

Makes 4 servings.

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