Rinse the fish and pat dry.

Beat the eggs with 2 tablespoons milk in a large bowl to blend. Mix the flour with the cornstarch, salt and pepper in a shallow pie plate. Place the fish in the flour and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, cover loosely with foil, and continue with the remaining fish filet's. Add the remaining tablespoon of oil, if needed.

Add the lemon juice and wine in the skillet and let it boil until reduced about half.  Place the fish back in the sauce and sprinkle parsley over top.  Turn to coat and serve hot.

Optionally you can add capers and/or artichoke hearts to the pan with the fish for a little more depth.