½ cup milk
4 fish fillets (your favorite variety)
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½ cup flour
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter
1 cup heavy cream
Juice of ½ lemon
Pour the milk into a shallow dish. Soak the fish for 15-30 minutes.
Put the flour, eggs and bread crumbs into shallow bowls. Dip the fish in the flour, shake off excess. Then dip into egg and coat with bread crumbs.
Heat a bit of olive oil or butter in a large skillet over medium-high heat. Fry fish a couple of minutes each side until golden brown. Remove from pan and keep warm.
Add 2 tablespoons butter to the pan; stir in cream and lemon juice. Bring to a simmer and cook a few minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. Spoon sauce over breaded fillets.