Flounder Piccata with Italian Salsa Verde

In a shallow bowl, combine flour, salt and pepper. Place the beaten egg white in a separate shallow bowl. Dip each flounder fillet in egg white and roll in the flour mixture, shaking off any excess.Heat 2 tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until the butter melts. Add 2 fillets and cook until golden brown, 2-3 minutes on each side. Transfer to a plate. Wipe the pan dry and repeat the process with 2 tablespoons of butter and the remaining 1 tablespoon of olive oil and 2 fillets. Remove any remaining filling; do not wipe the pan clean.Add the broth, lemon juice and capers to the pan. Bring to a boil over high heat, stirring and scraping to avoid browning the bottom of the pan. Reduce the heat to medium and simmer until reduced to about 1/3 cup, about 5 minutes. Add the parsley and remaining 4 tablespoons of butter.Place the flounder fillet on a platter. Pour the sauce over the fish and serve immediately with the Italian salsa Verde.