Parmesan Crusted Chicken (Adapted from Robin Miller's Quick Fix Meals)
Vegetable oil spray
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
4 chicken cutlets
2 large eggs, lightly beaten
1 tablespoon water
1/3 cup grated Parmesan cheese
1/4 cup quick-cooking oats
2 teaspoons salt-free garlic and herb seasoning
Sweet-N-Hot Mustard Dip (recipe follows)
Heat oven to 400 degrees F. Line a baking sheet with foil and spray it with vegetable oil.
In a shallow dish or plastic bag, combine the flour and 1/2 teaspoon each salt and pepper. Add the chicken and turn or shake to coat completely.
Whisk the egg and water in a separate shallow dish. In a third shallow dish, combine the Parmesan, oats, garlic seasoning and remaining salt and pepper.
Dip the flour-coated chicken into the egg, then transfer to the Parmesan mixture, turning and pressing to coat completely.
IF STOPPING TO FREEZE: wrap in plastic wrap and freeze. Thaw completely in fridge before baking.
IF COOKING: Place on the prepared pan and spray with vegetable oil. Bake until crust is golden brown and chicken is cooked through, about 20-25 minutes, turning half way through.
Serve with dipping sauce.
SWEET-N-HOT MUSTARD DIP
1/4 cup Dijon mustard
2 tablespoons honey
2 packs of Chinese mustard (like you get with Chinese take out)
1/4 teaspoon garlic powder
Stir together all ingredients for the dip.
Makes 4 servings
Vegetable oil spray
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
4 chicken cutlets
2 large eggs, lightly beaten
1 tablespoon water
1/3 cup grated Parmesan cheese
1/4 cup quick-cooking oats
2 teaspoons salt-free garlic and herb seasoning
Sweet-N-Hot Mustard Dip (recipe follows)
Heat oven to 400 degrees F. Line a baking sheet with foil and spray it with vegetable oil.
In a shallow dish or plastic bag, combine the flour and 1/2 teaspoon each salt and pepper. Add the chicken and turn or shake to coat completely.
Whisk the egg and water in a separate shallow dish. In a third shallow dish, combine the Parmesan, oats, garlic seasoning and remaining salt and pepper.
Dip the flour-coated chicken into the egg, then transfer to the Parmesan mixture, turning and pressing to coat completely.
IF STOPPING TO FREEZE: wrap in plastic wrap and freeze. Thaw completely in fridge before baking.
IF COOKING: Place on the prepared pan and spray with vegetable oil. Bake until crust is golden brown and chicken is cooked through, about 20-25 minutes, turning half way through.
Serve with dipping sauce.
SWEET-N-HOT MUSTARD DIP
1/4 cup Dijon mustard
2 tablespoons honey
2 packs of Chinese mustard (like you get with Chinese take out)
1/4 teaspoon garlic powder
Stir together all ingredients for the dip.
Makes 4 servings
2 comments:
Congrats on being done with finals! The first time is usually the worst, so hopefully you'll never have to go through anything quite that bad again (at least in law school). Happy Holidays!
you are amazing - I love your blog!
Post a Comment