#3688 - Panko Pork Chops

(by Shirley McNevich)

1 egg
1 cup panko bread crumbs
2 TBSP fresh grated Parmesan cheese (more if you wish)
1 tsp. Italian seasoning
salt
pepper
4 pork chops
1/4 cup canola oil

Salt and pepper both sides of each pork chop (to your taste), then press the salt and pepper into the chops using the back of a fork. In a bowl add egg--beat. In a second bowl add panko bread crumbs, Parmesan cheese and Italian seasoning--stir to mix. Spread the panko mixture over a dinner plate (so you'll have room to coat the pork chops). In a cast iron skillet over medium heat add the canola oil--heat until hot. Dip a pork chop into the panko mixture (both sides) and place it in the hot oil. Repeat with all pork chops. Fry until bottoms are golden brown, then flip and fry until other sides are golden brown and pork chops are cooked through.

#3604 - Chicken Bites

(by Shirley McNevich)

canola oil
1lb. boneless/skinless chicken breasts
salt
pepper
1 cup Panko breadcrumbs
1/4 cup fresh grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. paprika
1/2 cup flour
2 beaten eggs
2 TBSP chopped fresh parsley OR dried parsley flakes

Salt and pepper both sides of the chicken breasts, then cut each breast into 1" square chunks. In a bowl add Panko breadcrumbs, Parmesan cheese, garlic powder, chopped parsley and paprika--stir to mix. Add more salt and pepper (if you wish)--stir to mix. In a separate bowl add the beaten eggs. Place the flour in a separate bowl. Add 1/4" of canola oil to a cast iron skillet--heat the oil over medium heat until it's hot enough for frying. Dredge the chicken pieces in the flour, then dip into the eggs, then coat well in the Panko mixture (press hard). Repeat with all chicken pieces. Place a few at a time into the hot oil and cook until browned and crispy. Place them on paper towels to drain. Repeat with all chicken pieces.

#3270 - Three Cheese Macaroni

(by Shirley McNevich)

16oz. raw elbow macaroni
6 slices bacon (more if you wish)
3 TBSP butter + 1 TBSP butter
1/2 cup chopped onions (optional)
3 TBSP flour
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded Provolone cheese
1/3 cup  + 1/4 cup shredded Asiago cheese
2/3 cup panko bread crumbs

Cook the bacon and set aside. Cook and drain elbow macaroni in salted water according to box directions--drain but DO NOT rinse. In a saucepan over medium heat add 3 TBSP butter--melt. Add chopped onions--cook/stir until tender. Add flour, salt and fresh ground pepper while stirring--stir to mix. Slowly add milk while stirring--cook/stir until smooth. Add shredded cheddar cheese, shredded Provolone cheese, and 1/3 cup shredded Asiago cheese--cook/stir until melted into a cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to mix. Crumble the bacon and add to the macaroni--stir until mixed. Spoon the mixture into a greased 9 x 13 glass baking dish. Melt the 1 TBSP of butter. In a bowl add melted butter, all of the panko bread crumbs and 1/4 cup shredded Asiago cheese--stir to mix. Sprinkle the bread crumb mixture all over the top of the macaroni mixture. Bake at 400 degrees for 20 minutes or until top is well browned and heated through. Let stand for a few minutes before serving.

#3129 - Ranch Chicken Nuggets

(by Shirley McNevich)

1 envelope Good Seasons ranch dressing mix
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper (optional)
1 cup panko bread crumbs
3 boneless/skinless chicken breasts (cut into nugget sized pieces)
1 egg
canola oil

Cut the chicken into nugget sized pieces (if any of the breasts are really thick, you may have to slice them in half sideways first). In a bowl add ranch dressing powder, bread crumbs, salt and pepper--stir with a fork to mix. In a separate bowl add the egg--beat with a fork. In a third bowl add the flour. Line up the bowls--flour bowl, then egg bowl, then ranch bowl. In a cast iron skillet add 2" of canola oil--turn heat to medium and heat the oil (about 360 degrees). Dip each chicken piece in the flour first (both sides), then the egg (both sides), then the ranch mixture (both sides). Repeat with all chicken pieces. Fry the nuggets about 3 minutes on each side, then transfer to paper towels to drain off any extra oil.

#2968 - Mozzarella Soup Balls

(by Shirley McNevich)

1 block of mozzarella cheese (cut into 1" cubes)
2 egg whites
1/4 cup flour (more if necessary)
1/2 cup panko bread crumbs (more if necessary)
1/2 to 1 tsp. Italian seasoning
wooden skewers

Cut the mozzarella cheese block into 1" cubes. Place the cubes on a plate (making sure they are not touching each other), then place the plate in the freezer for a few hours. Once they are hardened, transfer the cheese cubes into a freezer safe Ziploc bag and continue freezing them overnight. The next day, prepare any type of soup that you wish (tomato soup works really well). When soup is almost hot and ready to be served, you can prepare the mozzarella balls. In one bowl add egg whites--beat with a whisk. In a second bowl add the flour. In a third bowl add the panko bread crumbs and Italian seasoning--stir until mixed. Line a cookie sheet with foil and spray it with Pam. Take one frozen cheese cube, coat it all over with flour, coat it in egg whites, then roll it completely in the panko mixture and place it on the greased foil. Repeat with as many cheese balls as you wish, making sure they are not touching each other. Spray all of the cheese balls lightly with Pam. Bake at 425 degrees for 8-12 minutes or until golden brown. Scoop hot soup into bowls. Spear three baked cheese cubes on to each skewer and place the skewer on top of the bowl. If you don't have skewers, just serve them on the side so they can be dipped. Note: the cheese MUST be frozen or you will have a mess on your hands.