Parmesan Fried Onion Food

PARMESAN FRIED ZUCCHINI

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

OVEN-FRIED PARMESAN POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil. Sprinkle with cheese, garlic powder, paprika, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 450° for 25-30 minutes or until golden brown, stirring once.

FRENCH FRIED ONIONS

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

FRIED POTATOES WITH OREGANO AND PARMESAN

Steps:

• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add potatoes, onion, oregano, salt, and pepper and reduce heat to moderate. Cook, covered, stirring and turning potatoes over occasionally, until almost tender, about 10 minutes. Remove lid and cook, stirring and turning potatoes over 3 or 4 times, until browned and crusty, 8 to 10 minutes more. Add salt and pepper to taste, then transfer to a shallow bowl and sprinkle with cheese.

FRENCH FRIED ONION CHICKEN

Steps:

• spray the bottom of a 9 by 13 inch pan.
• whisk together milk and eggs in a bowl big enough to dip chicken into.
• dip chicken in eggs, set side by side in baking pan.
• in a small bowl crush the onions.
• mix in the bread crumbs and parmesan cheese pour over chicken.
• Drizzle melted butter or margarine over chicken.
• bake at 350 degrees until chicken is done about 45 minutes.
• ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.

CRISPY PARMESAN & ONION CRUSTED CHICKEN RECIPE - (4.8/5)

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. In a food processor, combine fried onions & Parmesan, pulsing until finely ground. Transfer to a shallow bowl. In a small bowl, stir together mayonnaise, Italian seasoning, & mustard. Coat chicken with mayonnaise mixture, then press into fried onions. Place chicken on baking sheet. Bake 30 to 35 minutes. Serve hot.

QUINOA WITH FRIED ONIONS

Steps:

• 1. Rinse the quinoa under cold running water until the water turns clear.
• 2. In a 2-quart saucepan, combine the quinoa and water. Simmer over medium-low heat for about 15 minutes, or until the quinoa begins to soften. Remove from the heat and drain.
• 3. Meanwhile, peel the onions and cut into 1/8" to 1/4" slices. Warm the oil in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes, or until they soften and brown. Add water, 1 tablespoon at a time, as necessary to prevent burning.
• 4. In a medium bowl, combine the quinoa, onions, parsley, cheese, and pepper to taste. Toss well. Serve as a side dish.

PARMESAN OVEN-FRIED POTATOES

Steps:

• Heat oven to 450°F.
• Rinse potatoes; drain on paper towels, then pat dry. Place potatoes in large bowl. Add oil; toss to coat.
• Spread evenly into foil-lined 15x10x1-inch pan.
• Bake 45 min. or until potatoes are crisp and golden brown. Remove from pan with tongs; place in large bowl lined with paper towels. Toss lightly to remove excess oil. Remove paper towels. Sprinkle potatoes with cheese and pepper; mix lightly.

PARMESAN PAN-FRIED TOMATOES

Steps:

• Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
• In seperate bowl, combine panko and parmesan.
• In a third bowl, combine eggs and mustard.
• Take tomato slices and dip in flour mixture, dusting off excess.
• Then dip in egg mixture, letting excess drip off.
• Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
• These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
• Heat olive oil in a non-stick frying pan over medium to high heat.
• Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
• Continue with remaining slices and serve hot.