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Delightfully delicious little bites of chicken encrusted with Parmesan cheese and panko crumbs.
Rinse chicken and pat dry. Cut into strips 3/4 inch wide, then into cubes.
Put 3/4 cup flour into a bowl. In another bowl, whisk the egg yolks with the milk. Into a third bowl, combine the remaining 1/2 cup flour, panko crumbs, cheese, salt and pepper.
Dredge the chicken in the flour, then the egg yolk mixture, and finally in the Parmesan mixture (work in batches to make it easier).
Heat about 1/2 inch oil in a heavy pan over medium heat. When hot, fry the chicken in a single layer (leave space between; don’t crowd the pan) for 2-3 minutes on each side, until browned and cooked through.
Drain on paper towels and serve.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!