Italian Fish or Chicken Filet with House Herb Vinaigrette & Kick It Up Red

 1/2 cup Emeril's House Herb Vinaigrette Dressing
 1 cup flour 
 1 cup bread crumbs
 1 pound filet of flounder (sole, tilapia) or boneless chicken breast 
 1/4 cup vegetable oil
 1 cup sour cream or plain yogurt
 2 tablespoons Emeril's Kick It Up Red Pepper Sauce


Dip filet first in four, then dressing and then bread crumbs.  Heat oil and sauté fish until crumbs are crisp and fish is tender.  Serve with sour cream or yogurt blended with pepper sauce.

Yields: 4 servings