Tilapia Almondine

1/3 cup whole milk1 egg, beaten4 boneless, skinless tilapia filetsExtra-virgin olive oil1 1/2 cups McCormick's Golden Dip't breading1 cup sliced almonds, toasted 1/2 stick unsalted butter, melted (or to taste)In a shallow bowl, whisk together milk and egg. Pour breading into a shallow dish. Dip tilapia in egg mixture and then coat both sides with breading.Heat thin layer of olive oil in pan and cook fish on both sides, about 3 minutes each. Garnish with almonds and drizzle butter over all.Serves four. Chef Tony Cokinos, Jameson's Original Charhouse, Mount Prospect