In shallow plate, combine egg and milk. In second shallow plate, combine flour, lemon peel, salt and paprika. Coat tilapia fillets in egg mixture, then coat evenly with flour mixture. Place on plate lined with wax paper. Cover and chill at least 15 minutes.
Heat large nonstick skillet over medium heat; add oil to coat pan. Add fillets and cook about 4 minutes on each side until golden, crisp and fish flakes with a fork. Remove fish and keep warm.
Wipe out skillet and add butter. Add almonds to skillet and cook until golden, stirring often. Stir in green onion and lemon juice. Heat, stirring. Serve sauce over tilapia fillets.
If desired, top fish with lemon slices and parsley sprigs.
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