Parmesan And Pepper Sticks Food

CHICKEN PARMESAN STICKS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a wire rack.
• Add the flour to a pie plate or dish and season with salt and pepper. Beat the eggs in a second pie plate. Mix together the panko, Parmesan, parsley and red pepper flakes in a third pie plate.
• Slice the chicken breasts in half horizontally. Slice each half into 2 long strips (for 4 strips per breast). Sprinkle the chicken on both sides with salt and pepper. Skewer each piece of chicken and then dredge each through the flour, then the egg and finally the panko. Place on the prepared baking sheet and brush the chicken sticks lightly with the melted butter.
• Bake until golden brown and fully cooked, 20 to 25 minutes. Serve with warm Fresh Tomato Sauce.
• Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.

PARMESAN-PEPPER BALLS

Steps:

• Make Classic Shortbread dough (recipe follows), adding 1/2 cup parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees.
• Classic Shortbread dough: Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture.

PARMESAN-AND-PEPPER STICKS

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. Lightly flour a work surface and rolling pin; roll out puff pastry to a 10-by-18-inch rectangle. Brush with 1 tablespoon butter, sprinkle with 3 tablespoons Parmesan, and season with pepper. Gently roll over dough to adhere. Flip dough and repeat with more butter, cheese, and pepper.
• Cut dough in half lengthwise, then cut each piece into 1/2-inch-wide strips. Arrange in a single layer on two parchment-lined baking sheets and bake until pastry is golden and puffed, about 7 minutes, rotating sheets halfway through. Let cool completely.

PARMESAN POTATO STICKS

Steps:

• Preheat the oven to 400 degrees.
• Melt butter.
• Coat a 9 x 13 dish with nonstick cooking spray.
• In a small bowl combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
• Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips.
• Dip each strip in the melted butter, then in Parmesan mixture, coating completely.
• Place in a single layer in the baking dish.
• Pour any remaining melted butter over potatoes.
• Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice.

LEMON PARMESAN-CRUSTED FISH STICKS

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil. Place a wire rack over the baking sheet and lightly grease it with a little olive oil.
• In a small bowl, lightly beat the egg.
• In another small bowl, combine the crushed pork rinds, parmesan cheese, almond flour, and lemon pepper seasoning.
• The fish strips should be rinsed, patted dry, and cut into 1-by-4 inch strips. Dip each fish strip into the beaten egg, then into the dry mix, then place on the rack over the baking sheet.
• Bake the fish sticks for 15 minutes. Serve hot with your favorite dipping sauce.

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450°F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets, each about 4 by 4 1/2 inches. Starting on the longer edge, slice each piece into 1/2-inch strips. Cut any very tall strips in half horizontally so all the pieces are about 1/2 by 1/2 by 4 1/2 inches.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil. Bake for 15 to 20 minutes, or until golden brown.
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.