Step 1

Use paper towels to pat dry the flounder filets.

Step 2

Add the flour, salt and black pepper to one bowl and mix well.

Step 3

Add the lightly beaten eggs, water, Romano cheese, flour, garlic powder, onion powder, and chopped parsley to a bowl and mix all the ingredients together. This is the egg batter aka egg wash.

Step 4

Add the butter and olive oil to a large frying pan on medium-high heat

Step 5

Dredge the flounder in the seasoned flour, fully coating the fillet.

Step 6

Dip the floured flounder into the egg wash mixture and completely coat the fillet.

Step 7

When the pan is hot, add the battered flounder to the hot pan. Cook for 2 -3 minutes per side until the battered fillet is golden brown.

Step 8

Place the prepared flounder onto a baking sheet or casserole and place them on the middle rack of 350 degree preheated oven to finish cooking while you make the lemon butter sauce.*The sauce will only take 5 minutes to prepare, which is all the time the flounder needs to finish cooking.

Step 9

Add two tablespoons of butter to a small saucepan over medium heat.

Step 10

Add the garlic to the pan and cook for one minute.

Step 11

Add the chicken broth, white wine, and lemon juice to the saucepot and bring to a light boil. Reduce the heat to medium-low.

Step 12

Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce.

Step 13

Taste and reseason with salt and pepper if necessary and add the chopped Italian parsley to the sauce.

Step 14

Remove the flounder Francaise from the oven and serve with the lemon butter sauce.