Delicious Recipes!

 

Breaded Chicken Cutlets Recipe

Ingredients:

  • 4 chicken breasts, pounded flat
  • 1 egg
  • Salt and pepper
  • 1 cup of Cooper’s Crumbs
  • Oil for frying

Preparation:

  • Beat the egg in a bowl with a pinch of salt and pepper.
  • Pour Cooper’s Crumbs in a dish that is suitable for dipping and coating.
  • Dip the pieces of chicken in the beaten egg and then in the Cooper’s Crumbs and press together firmly to ensure good adhesion and form a uniform coating of Cooper’s Crumbs.
  • Heat the oil to a medium-high temperature in a pan (the level of the oil should be one half the thickness of the schnitzels).
  • Fry the schnitzels 2-3 minutes on each side, until golden. Remove from the oil and set on paper towels.
  • Serve promptly with lemon wedges.

Baked Zucchini

Ingredients:

  • 2 medium zucchini, cut into 1/4 " slices
  • 2 eggs
  • 1 cup of Cooper’s Crumbs
  • Pinch of salt and pepper

Preparation:

  • Preheat oven to 450° Fahrenheit.
  • Combine egg, with salt and pepper in a small bowl.
  • Pour Cooper’s Crumbs in another small bowl.
  • Dip zucchini slices into egg mixture, then into Cooper’s Crumbs and place onto parchment paper (alternatively you can place them on a baking sheet that has been sprayed with nonstick cooking spray).
  • Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.

Breaded Cauliflower

Ingredients:

  • 2 eggs
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground black pepper
  • 2 cups of Cooper’s Crumbs
  • 1 head of cauliflower, broken into florets

Preparation:

  • Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  • Whisk eggs, salt, and pepper together in a bowl. Place Cooper’s Crumbs in another bowl.
  • Dip each cauliflower floret in egg mixture to coat, then dip each floret into Cooper’s Crumbs to coat; place on prepared baking sheet.
  • Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

Eggplant Parmesan

Ingredients:

  • 2 large eggs
  • 3/4 cup of Cooper’s Crumbs
  • 3/4 cup of finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of dried basil
  • Salt and pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) of tomato sauce
  • 1 1/2 cups of shredded mozzarella

Preparation:

  • Preheat oven to 375° Fahrenheit. Spray 2 baking sheets with oil; set aside. In a wide bowl, whisk together eggs and 2 tablespoons of water. In another bowl, combine Cooper’s Crumbs, 3/4 cup of Parmesan, oregano, and basil, salt, and pepper.
  • Dip eggplant slices in egg mixture, letting excess drip off, then dip in Cooper’s Crumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  • Spread 2 cups of tomato sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups of tomato sauce, then 1/2 cup of mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.