Parmesancrustedbroiledscallops Recipes

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Steps:

• 1. Pat sea scallops dry with a paper towel and place in a plastic bag that seals. 2. Melt butter in the microwave oven. 3. Add olive oil to the container with the melted butter and combine. 4. Pour butter mixture over scallops. Seal bag tightly and turn to coat scallops with butter. Set scallops aside. 5. Add the remaining ingredients to an empty plastic bag, seal and shake to combine breading mixture. 6. Lift scallops coated with butter into the breading bag. 7. Seal bag tightly and turn until scallops are coaed with breading. 8. Place scallops on a baking sheet coated with cooking spray. 9. Broil scallops for 10 minutes with the rack near the top of the oven.

Steps:

• Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
• Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

Steps:

• Whisk the eggs in a pie plate to blend.
• Place the bread crumbs in another pie plate.
• Place the cheese in a third pie plate.
• Sprinkle the pork chops generously with salt and pepper.
• Coat the chops completely with the cheese, patting to adhere.
• Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat.
• Add two pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. (Note: for thinner chops, adjust time accordingly).
• Repeat with additional oil and remaining chops.

Steps:

• Place the broiler pan on the second rack position to keep the scallops from burning.
• Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
• Brush scallops with butter.
• Add scallops to bag, seal and shake to coat.
• Place scallops on a broiler pan coated with cooking spray.
• Broil 10 minutes or until done.
• Serve with lemon wedges.

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

Steps:

• Preheat oven to 425°.
• Combine Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
• Bake until chicken is thoroughly cooked, about 20 minutes.

Steps:

• Preheat oven to 350. Put butter in baking dish and place in oven to melt.
• Crush croutons.
• Mix crushed croutons, parmesan, flour, sugar, salt & pepper.
• Spread a layer of mayonnaise on each side of each chop.
• Dredge covered chops in crouton mixture and coat thoroughly.
• Mince garlic into the butter and spread it out.
• Place chops over garlic and bake 15-18 minutes per side.
• * I'm a brand snob. My very favorite croutons are Rothbury Farms seasoned croutons (in the red package), and I used Hellmann's olive oil mayo.

Steps:

• Preheat oven to 450 degrees.
• Peel the carrots and julienne enough to make 3 cups; cover and set aside.
• Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish and place on baking sheet. Season with salt and pepper.
• In small bowl stir together Panko crumbs and cheese; sprinkle and lightly press onto fish. Bake, uncovered, 4-6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork.
• Meanwhile, in a large skillet, bring 1/2 cup water to boiling; add carrots. Reduce heat and cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens.