oist.
Coat fish with panko breadcrumbs. Make sure to add
hile the rest of the recipe is being prepared (about 20
edium sized bowl, combine the panko crumbs with the parsley and
egrees F.).
Cut the haddock fillets into 3-inch pieces
make an even layer of panko breadcrumbs.
Take one fish
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides.
Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165\u00b0F.
Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken.
Serve over rice!
s well coated.
Combine panko and sesame seeds in another
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
br>Add 2/3 cup panko and stir only to slightly
lightly frothy.
Sprinkle some panko on a large plate.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
ized bowl.
Pour the Panko Breading into a shallow bowl
in another shallow bowl combine panko with paprika, garlic powder, Italian
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
Open the tofu slice into cubes or slabs depending on preference; wrap in kitchen towel.
Try to get as much water out as you can by changing the towels when they are damp. The tofu needs to be as dry as possible for this recipe.
Coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on.
Fry until crisp and golden brown.
Drain on kitchen towel and serve with your choice of sauce.
Sprinkle haddock with lemon juice and season
spoonfuls of spinach between haddock fillets.
Place tomatoes around
he mixture.
Oil the haddock fillets and put them on
Melt
the
butter.
Add
the
lemon
juice.
Add enough cornstarch\tto
make
it
feel like cream.\tSalt and pepper to individual\ttastes.
Roll
haddock\ton
both
sides.
Sprinkle parsley
on top and cover with Saran Wrap (microwavable wrap). Microwave on High 8 to 10 minutes.\tLet it set still, covered, for another 5 minutes.\tVery good and a fast meal.
Cut fish into serving-size pieces.
Place in a greased 11x7x2\" baking dish.
Combine remaining ingredients.
Sprinkle over fish.
Bake at 350 F for 25 minutes or until fish flakes easily with a fork.
- - - - - - - - - - - - - - - - - - NOTES : Recipe from Jean Ann Perkins of Newburyport, MD.
A very quick and easy dish, pretty enough for company.