Flounder steaks
Flour
1 egg
Salt
Oil
2 tbsp. butter
1/4 c. chicken stock or bouillon
1/2 lemon
1/4 to 1/2 c. white wine

Toss flounder steaks in flour. Dip each piece in beaten egg with a pinch of salt. Fry fish in a little oil, lightly on both sides. Drain on paper towel. Wipe excess oil from fry pan. Put butter and chicken stock in fry pan. Return fish to pan after butter has melted. Squeeze lemon and pour wine over fish. Add salt to taste. Cook until fish flakes easily with fork. Can be made with chicken.