italian parm crusted slider and cajin fries. Parmesan cheese and Cajun seasoning form a crispy crust on baked pork chops in this quick and easy recipe for a simple weeknight dish for two. I didn't think it would taste flavorful because it just calls for parm cheese and Cajun. Following another suggestion I added Italian bread crumbs.
These will not come out crunchy like a traditional crusted fish.
They are low carb and do not use breading, therefore they have more of a.
Parmesan-crusted swai fish is cooked in coconut oil creating a crispy and tender fish that is quick Crunchy crust and a nice mild fish.
You can have italian parm crusted slider and cajin fries using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of italian parm crusted slider and cajin fries
- Prepare 1 each of slider bun.
- It's 3 oz of chicken breast.
- It's 2 oz of parm cheese.
- Prepare 1 of egg.
- Prepare 6 oz of flour.
- You need 1/2 oz of marinara.
- Prepare 1/2 oz of mozz cheese.
- Prepare 1 bunch of french fries.
- Prepare 1/2 oz of cajin seasoning.
Made it with the spicy garden coleslaw and it was a Needed to fry them on a lower temperature (gas stove) or the coating overcooked before the fish was. This Roasted Parmesan Crusted Cauliflower is quick, easy and off-the-charts delicious! Roasted Parmesan Crusted Cauliflower recipe video! I know that we will be eating in tonight for Valentine's Day, and this Parmesan Crusted Tilapia would actually make a great dinner in idea.
italian parm crusted slider and cajin fries instructions
- coat chicken breast in flour then egg wash then a mixture of flour and parm cheese mix fry for 2 mins..
- pour over marinara and mozz cheese and melt cheese..
- put on slider bun ..
- fry up some fries and coat in cajin seasoning..
- enjoy..
Getting a crispy, flavorful crust that stays on chicken without coating it in egg and frying it is tricky, but this recipe does it! Even though we usually fry the pork chops, this particular recipe calls for sauteeing AND baking. Sauteeing the spices and cheese into the pork chops infuses the I grew up on pOrk chops. In those days it was just a fried up pork chop. It was good but not as tasty as thesE parmesan crusted chops.
