Dry the fillets thoroughly, dip them in the egg, previously beaten together with 1 tablespoon of oil, salt and pepper; then coat the fillets with bread crumbs, and finally with flour. Heat the olive oil until it fries gently in a pan, then cook the coated fillets in it. Once fried, remove them from the heat and arrange them on a serving plate. Now, plunge a little chopped parsley into the oil, brown it for 1 minute, then take it out, drain it and arrange it around the fillets sprinkling over the remaining fresh parsley, wedges of lemon and melted butter. As an alternative, some "maître d'hôtel" butter can replace this dressing. To prepare "maître d'hôtel" butter: mix 1/3 cup of butter with a small handful of chopped parsley, salt, pepper and a pinch of nutmeg. Sieve the mixture and add some lemon juice.