Original recipe site
I had left over zucchini today so I decided to try some Parmesan zucchini sticks. I was hoping Willa would like them but she wouldn't try them. Bobby and I loved them though.
Panko bread crumbs
teaspoon of garlic powder
a few tablespoons of Parmesan cheese
egg whites
zucchini cut into thin strips
Preheat oven to 425. Coat baking sheet with olive oil cooking spray.
Mix first 3 ingredients well. I coated them with egg whites and then dipped them into the bread crumb mix. Place in single layer onto the tray. Spray with the olive oil. Bake until browned and crispy.
I did it for 20 minutes and they weren't as crispy as I would have liked. I think next time I'll leave them in a bit longer. But the taste was great. I was wondering if the bread crumbs would stick better if I used a whole egg and not just the whites. I haven't had a lot of breading experience but they didn't seem as coated as the original site shows them.
Don't know if it works the same way with vegetables, but when I bread my pork chops, I always set them in the fridge for about 20-30 minutes before I cook them. I've been told this helps the breading stick.
ReplyDeleteYou mean after you bread them?
ReplyDeleteYes - after breading & before cooking.
ReplyDeleteAlso, how about spraying the zucchini with olive oil spray, breading, dipping in the egg white, breading again. Then put them in the fridge for awhile before cooking. Sometimes the double breading helps...
I'll try that next time. Thanks!
ReplyDelete