Red Snapper with Lemon Sauce

Ingredients

• 3 tablespoons butter divided
• 2 ounces cream cheese 
• 0.5 cup breadcrumbs dry fine
• 1 large eggs 
• 0.3 cup flour all-purpose
• 1 ounce fontina shredded
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind 
• 0.5 cup milk 
• 0.3 teaspoon pepper divided freshly ground
• 12 ounce snapper fillets red
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels
• whisk

Directions

1. Whisk together milk and egg.
2. Sprinkle fillets with salt and 1/8 teaspoon pepper. Dredge fish in flour; dip in milk mixture, and dredge in breadcrumbs.
3. Melt 1 tablespoon butter in a large skillet over medium heat; add fish, and cook 2 to 3 minutes on each side or until fish flakes with a fork.
4. Remove fillets, and drain on paper towels; keep warm.
5. Wipe skillet clean, and melt remaining 2 tablespoons butter over medium-low heat.
6. Add remaining 1/8 teaspoon pepper, cream cheese, and remaining ingredients, stirring until smooth.
7. Pour sauce over fillets.
8. * Baby Swiss cheese may be substituted for fontina cheese.