Crispy Parmesan Cups Food

CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• Combine cheese, crumbs and seasonings in shallow dish.
• Cover rimmed baking sheet with foil; spray with cooking spray. Dip chicken, 1 breast at a time, in butter, then in cheese mixture, turning to evenly coat both sides of each breast with each ingredient; place on prepared baking sheet.
• Bake 20 min. or until chicken is done (165ºF).

EASY ITALIAN: PARMESAN CUPS

Steps:

• Preheat oven to 375 degrees F.
• Place a silpat mat on a baking sheet.
• Place 6 (1/4 cup) mounds of Parmesan cheese on mat and gently tap down until each mound is flat (approximately 5 inches in diameter.)
• Bake until golden and bubbly (approximately 8-10 minutes.)
• Quickly use a thin spatula to transfer the Parmesan Cup to a muffin tin.
• Gently mold Parmesan Cup to fit the shape of the muffin tin (use a spatula or glass to help if needed.)
• Let cool until firm (approximately 5-6 minutes.)
• Continue with the remaining Parmesan cheese.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

PARMESAN SALAD CUPS

Steps:

• Heat oven to 375°F. Use a tablespoon to scoop about 2 tablespoons on cheese onto a parchment or silpat-lined baking sheet, leaving about an inch of space between each mound to account for spreading. Pat each mound down slightly. Bake for 4 to 5 minutes, until the edges are lightly brown. Allow melted cheese to cool for about a minute, or until you can safely use a spatula to scoop the disk and drape over the shot glass/muffin cup. Leave draped until fully cooled, about 5 minutes. Blot excess oil with a paper towel. Add the salad greens, tomatoes, olives, basil, oil and lemon juice to a medium bowl and toss well. Fill parmesan cups just before serving. Nutrition Information: Calories: 71 | Protein: 4g | Fat: 6g | Carbs: 1g | Fiber: 0g| Net Carbs: 1g

CRISPY PARMESAN CHICKEN SALAD

Steps:

• Combine flour, egg, water, baking powder, and seasonings, stir well. Combine panko and parmesan cheese. Dip chicken tenders in batter, removing excess batter with edge of bowl. Dredge in panko mixture. Place on wire rack in refrigerator and allow to rest at least 15 minutes. Before baking, spray chicken tenders with a small amount of olive oil. Bake in 400 degree oven for 20 minutes or until golden brown and internal temperature reaches 165 degrees
• Place tomato halves on parchment lined sheet pan, drizzle with olive oil, and season. Roast tomatoes in 350 degree oven for 45 minutes, or until tomatoes begin to caramelize. While tomatoes are roasting, heat olive oil on medium heat in saute' pan. Add shallots and saute' until caramelized. Add tomato paste and garlic and continue to saute' for 2 minutes. Remove from heat and allow to cool.
• When tomatoes are caramelized remove from oven and combine with shallot mixture in immersion blender canister. Add olive oil, balsamic vinegar, seasonings, and handful of fresh basil. Puree with immersion blender to emulsify.
• Spray olive oil on each side of chicken tenders. Bake chicken at in 400 degree oven for 20 to 30 minutes or until golden brown and internal temperature reaches 165 degrees. Allow to rest 5 minutes, then slice in 1 inch pieces.
• Place eggplant slices on parchment lined sheet pan, drizzle with olive oil and season. Roast in 350 degree oven for 45 minutes or until lightly browned and tender. When cool dice in 1 inch cubes.
• For best results toss each salad serving separately. Combine 1 portion of all salad ingredients (one fourth) in mixing bowl. Drizzle with 2 ounces of dressing and toss., and plate. Top with warm parmesan chicken tenders. Finish with a sprinkle of parmesan.

CRISPY, DELICIOUS CHICKEN PARMESAN

Steps:

• Make marinara sauce: Heat oil in a medium sauce pan over medium-low heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add garlic and cook until fragrant, 2 to 3 minutes. Add tomatoes and bring to a boil. Reduce to a simmer and cook until sauce has thickened, 28 to 30 minutes.
• Meanwhile, make chicken: Season chicken with salt and pepper. Beat eggs until frothy in a bowl. In a second bowl, combine bread crumbs, 1/2 cup Parmesan, and garlic powder. Season with salt and pepper.
• Preheat oven to 350°F. Heat canola oil in a large cast iron pan or dutch oven over medium heat until temperature reaches 350°F with an instant-read thermometer. Dredge chicken in egg (allowing excess to drip off) and then in bread crumb mixture (pressing to help adhere), and gently lower into oil. Fry, turning once, until golden brown and cooked through, 4 to 6 minutes.
• Arrange chicken in the bottom of an 8-by-8-inch broiler safe baking dish. Top with marinara sauce, mozzarella, and remaining 1/2 cup Parmesan. Bake until warmed through, 10 to 12 minutes. Switch oven to broil. Broil until cheese is golden brown, 1 to 2 minutes.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

CRISPY CHICKEN MEATBALLS

Steps:

• In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
• Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
• In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
• Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.

PARMESAN CRISPS

Steps:

• Prep a baking tray & cover in greaseproof paper.
• Put a round former of your choice on the tray & fill with finely grated parmesan
• Here is the recipe in full
• . Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
• 2. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
• 3. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
• 4. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
• 5. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
• Enjoy.

CRISPY CHICKEN PARMESAN

Steps:

• To make the tomato sauce: Heat the oil in a large skillet over medium heat. Add the leek and oregano to the pan and sauté until the leek is softened, 4 to 5 minutes. Add the garlic, and cook until fragrant, about 30 seconds. Add the tomatoes and salt and bring to a boil. Let simmer, stirring occasionally, until cooked down, about 20 minutes. Season to taste with salt and pepper.
• To make the cutlets: Pat the cutlets dry with paper towels and season well with salt and pepper. Place the flour in a shallow dish, the eggs in a second dish. Combine the breadcrumbs and Parmesan cheese and place in a third shallow dish. Dip the cutlets first in the flour, then the eggs to cover completely. Let the excess drip off before placing in the breadcrumb mixture. Press down in the breadcrumb mixture, so that the cutlets are well coated, then transfer to a plate. Repeat with remaining cutlets.
• Preheat the oven to 350F.
• Pour enough oil in a nonstick frying pan to come up ½ inch up the side of the pan, and place over medium heat. The oil will be hot enough when you place a corner of the cutlet in it and it sizzles. Fry the cutlets in batches without crowding the pan, until browned and cooked through, 4 minutes per side. Let drain on paper towels.
• Spread the bottom of a 9 by 13-inch pan with half of the sauce, then top with the cutlets in one layer. Drizzle the remaining sauce on top, then sprinkle lightly with the mozzarella and remaining Parmesan cheese.
• Cover the pan with foil and bake until the cheese melts, 10-15 minutes. Uncover and cook until the sauce is bubbly and the cheese is browned, 8-10 minutes.
• Serve hot.