Crunchy Lemon Pepper Vegetables Recipes

CRUNCHY LEMON-PEPPER VEGETABLES

Crunchy Lemon-Pepper Vegetables image

Add a little pep to veggies with crunchy cereal and lemon-pepper seasoning.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

1 bag (1 lb) frozen cauliflower nuggets, carrots and pea pods
1 1/4 cups Country® Corn Flakes cereal, coarsely crushed (1/2 cup)
1 tablespoon butter or margarine, melted
1/2 teaspoon lemon-pepper seasoning

Steps:

Cook frozen vegetables as directed on package; drain well.
Just before serving, in small bowl, mix crushed cereal, butter and lemon-pepper seasoning. Sprinkle over vegetables; stir to coat. Serve immediately.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

CRUNCHY PANKO SALMON

Crunchy Panko Salmon image

A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they are made.) Serve with a green salad for a quick, light meal.

Provided by Sarah Carey

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 55m

Yield Makes 8

Number Of Ingredients 7

Ingredients

3 1/2 cups panko
6 tablespoons vegetable oil
Kosher salt and freshly ground pepper
4 teaspoons finely grated lemon zest
3 to 4 large eggs
1/2 cup unbleached all-purpose flour
8 (1-inch thick) skinless salmon fillets (about 3 pounds), preferably wild

Steps:

Preheat oven to 375 degrees. Toss panko, oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, 12 to 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Stir in lemon zest and 1 teaspoon pepper.
Whisk 3 eggs in a pie plate (if you run low on egg at any point, whisk in the fourth egg). Place flour in a second pie plate, and panko in a third. Season all with salt and pepper. Pat fish dry; season. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.To Freeze and Bake Later: Lay fish in single layer on parchment-lined baking sheet. Freeze 4 hours, then up to 1 month in resealable plastic bags. Heat oven to 425 degrees. Bake frozen fish on parchment lined sheets until fish is cooked through, 18 to 22 minutes.To Bake and Serve Immediately: Bake salmon on parchment lined sheets 8 to 10 minutes at 400 degrees.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS

Crunchy Lemon-Garlic-Parmesan Chicken Tenders image

These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!

Provided by thedailygourmet

Categories Chicken Tenders

Time 18m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound chicken tenders
½ cup flour
½ cup freshly grated Parmesan cheese, divided
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon paprika
½ teaspoon granulated onion
¼ teaspoon black pepper
2 large eggs
1 cup lemon pepper panko bread crumbs
⅓ cup grapeseed oil

Steps:

Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g

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