Fry Recipes

• 2 boneless, skinless chicken breast halves, halved horizontally
• 1/4 cup all-purpose flour, sifted
• Coarse salt and freshly ground pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 to 3 tablespoons dry white wine
• 3 tablespoons fresh lemon juice
• 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
• 1 tablespoon chopped fresh flat-leaf parsley

Chicken Piccata

Food & Cooking , Dinner , Bon Appétit , main-dish , Ingredients , Meat & Poultry , Chicken , Main course , Chicken Breast Recipes , easy , weekday , poultry , Fry , Lemon , White Wine , Spring , Parsley , Capers

Author: Martha Stewart

A Deliciously Juicy And Flavorful Chicken Dinner That's A Breeze To Put Together, This Chicken Piccata Recipe Will Be An Instant Favorite.

Number Of Ingredients: 9

• Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
• Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
• Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
• Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
• Immediately pour the sauce over the chicken, and serve.

• 1/2 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon garlic salt
• 4 7-ounce center-cut pork loin rib chops (each about 3/4 inch thick)
• Vegetable oil (for frying)

Pan-fried Pork Chops

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Bon Appétit , Winter , Pork , Fry , Pork Chop , Pan-Fry , Sugar Conscious , Dairy Free , No Sugar Added

An Easy Pan-fried Pork Chops Recipe.

Yield: Makes 4 servings

Number Of Ingredients: 5

• Mix flour, cornstarch and garlic salt in medium bowl. Sprinkle pork chops with salt and pepper. Dredge pork chops in flour mixture (do not shake off excess).
• Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Fry pork chops in oil until golden brown and cooked through, about 5 minutes per side

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• ½ cup grated Parmesan cheese
• 2 tablespoons all-purpose flour, or more if needed
• 1 cup olive oil for frying
• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup grated provolone cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Chicken Parmesan

Food & Cooking , Peanut Free , Soy Free , Kid-Friendly , Dinner , Bon Appétit , Lunch , Ingredients , Meat & Poultry , Chicken , Main course , World Cuisine Recipes , European , Tomato , Italian , Small Plates , Chicken Breast Recipes , Pan-Fry , Quick & Easy , Parmesan , Broil , casseroles , Mozzarella

Author: Chef John

My Version Of Chicken Parmesan Is A Little Different Than What They Do In The Restaurants, With Less Sauce And A Crispier Crust.

Time: 1h

Yield: 4

Number Of Ingredients: 13

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
• salt
• 1 squeeze lemon juice, or to taste

Quick Asparagus Stir-fry

Side Dish , Vegetables , Asparagus

Author: Toi

One Of My Favorite Quick Recipes For Green Asparagus, Stir-fried With Garlic And Olive Oil. A Squeeze Of Fresh Lemon Juice Brightens The Asparagus Up At The End.

Time: 11m

Yield: 4

Number Of Ingredients: 5

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g

• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 2 lbs asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 large garlic clove, minced
• 2 teaspoons soy sauce
• 1/2 teaspoon sesame oil

Sesame-asparagus Stir-fry

Vegetable

Author: Jolene20fan

Make And Share This Sesame-asparagus Stir-fry Recipe From Food.com.

Time: 20m

Yield: 4 serving(s)

Number Of Ingredients: 6

• In nonstick 12-inch skillet, toast sesame seeds over medium-high heat until fragrant and golden, about 4 minutes. Transfer to small bowl.
• To same skillet, add olive oil and heat until hot. Add asparagus, garlic, and soy sauce, and cook, stirring, until asparagus is tender-crisp, 6 to 8 minutes. Toss with sesame oil and sprinkle with sesame seeds before serving.

• 2 pounds asparagus, cut into 1-inch pieces
• 2 teaspoons sesame seeds
• 2 tablespoons peanut oil
• 2 teaspoons grated fresh ginger
• ½ teaspoon salt
• 1 teaspoon sesame oil

Stir-fried Sesame Asparagus

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Kosher , Side Dish , Bon Appétit , Spring , Dairy Free , Quick & Easy , Vegetable , Side , Vegetables , Vegan , Asparagus , Soy Sauce , Stir-Fry , Sesame , New York

Author: Rhonda Holtz Hill

Prepare And Cook In Minutes. Quick! Easy! Delicious!

Time: 20m

Yield: 6

Number Of Ingredients: 6

• Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
• Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
• Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

Calories 83.4 calories, Carbohydrate 6.2 g, Fat 6 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 197 mg, Sugar 2.8 g

• 1 tablespoon dark sesame oil
• 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
• 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
• 1 tablespoon sesame seeds, toasted
• Coarse salt and freshly ground pepper

Asparagus And Shiitake Stir-fry

Food & Cooking , Quick & Easy Recipes

Author: Martha Stewart

This Earthy, Satisfying Stir-fry Of Shiitake Mushrooms, Asparagus, And Toasted Sesame Seeds Can Serve As A Colorful Side Dish Or A Light Lunch.

Time: 25m

Number Of Ingredients: 5

• Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

• 1 1/2 tablespoons toasted sesame seeds
• 10 ounces top sirloin, thinly sliced across grain
• 2 tablespoons vegetable oil
• 3/4 cup sliced red onion
• 8 ounces slender asparagus, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
• 1/3 cup water
• 2 tablespoons hoisin sauce
• 2 teaspoons oriental sesame oil

Sesame Beef And Asparagus Stir-fry

Peanut Free , Tree Nut Free , Dinner , Bon Appétit , Beef , Steak , Spring , Dairy Free , No Sugar Added , Asparagus , Stir-Fry

Yield: Makes 2 servings

Number Of Ingredients: 8

• Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
• Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.

• ½ cup finely crushed buttery crackers (such as Ritz®)
• ½ teaspoon garlic powder
• ½ teaspoon seafood seasoning (such as Old Bay®)
• 2 tablespoons butter, melted
• 1 pound sea scallops, patted dry
• 1 serving cooking spray

Air Fryer Breaded Sea Scallops

Seafood , Shellfish , Scallops

Author: Kim's Cooking Now

Lightly Breaded Sea Scallops Cooked In The Air Fryer With The Same Results As Deep Frying, But Without The Nasty Smell Or Mess!

Time: 15m

Yield: 4

Number Of Ingredients: 6

• Preheat the air fryer to 390 degrees F (198 degrees C).
• Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl.
• Dip each scallop in the melted butter and then roll in the breading until completely coated. Set on a plate and repeat with the remaining scallops.
• Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches.
• Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.

Calories 281.7 calories, Carbohydrate 13.7 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 6.4 g, Sodium 589.4 mg, Sugar 0.5 g

• 1 cup all-purpose flour
• 6 large eggs
• 3 cups cracker meal (see Notes)
• 1/2 cup fine dry bread crumbs
• 2 tablespoons cornmeal
• 2 teaspoons Old Bay seasoning
• 2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
• Canola oil for frying
• Tartar Sauce

Fried Ipswich Whole Belly Clams With Tartar Sauce

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Seafood , Shellfish , Fry , Sugar Conscious , Dairy Free , Summer , appetizer , Clam

Author: Sandy Ingber

Yield: Serves 4

Number Of Ingredients: 9

• Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
• Spread the clams out on several layers of paper towels and blot them as dry as possible.
• Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
• Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
• Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
• Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.