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Salt in parmesan crust

Salt in parmesan crust

sprinkle the fish (washed and dried) with salt and pepper and pass through flour then beaten egg well with salt, pepper and thyme then through Parmesan.

fry in hot oil on both sides until it turns golden. Remove on paper towels. Serve hot with cabbage salad or whatever salad you like best.

great appetite!

Pork tenderloin in parmesan crust and herbs

Following the principle "it's not a bird like a pig", Vasile from Marty Delivery proposes this month a classic dish, reinterpreted in a unique and surprising way. Its pork tenderloin in parmesan crust and herbs comes with a delicious garnish with avocado, purple potatoes and sun-dried tomatoes & # 8211 a real explosion of taste and color!

Whether you are a beginner in the kitchen or a real expert, you will definitely enjoy preparing Vasile's recipe. We like it because it has the "Wow!" in composition, essential if you want to impress your guests or half. And if Easter is fast approaching, why not show your courage and include this dish in the menu? Yes, we know, he's not a lamb, but we promise you won't regret it.

You can find the recipe steps here, and you will find the taste on the plate. Prepare the ingredients and utensils, put a touch of passion and show us on Facebook what came out. We are sure that the result will be one to match! Good appetite.

Salmon in parmesan crust

An easy and quick recipe that you can make even on the busiest day of the week. Ideal for dinner because it does not fall on the stomach. Extremely good-looking, it is suitable for festive meals.

Preheat the oven to high temperature. On a tray, spread some baking paper or aluminum foil (this way you will have less to clean).

Put the salmon, skin down, in the pan. Cover with another baking sheet / aluminum foil and bake for 10 minutes. Meanwhile, grind the garlic, chop the parsley and mix them with the Parmesan cheese. Remove from the oven and set aside the baking paper / aluminum foil on top. Cover the salmon with the mixture of garlic, parsley and Parmesan. Put it back in the oven, without covering it, until the Parmesan cheese on top melts and turns into a golden crust. (If you have a kitchen thermometer, it will be useful: salmon is ready when it reaches an internal temperature of 135 degrees Celsius).

Hamburger with fish in parmesan crust

You will need fish fillets (by definition, fish fillets are boneless. But if you buy it, make sure it has no bones, because you spoil the whole effect if you wake up with your mouth full of hamburger and bones), a few slices of radishes, a few slices of avocado and tomato, a few lettuce leaves and buns, the ingredients for the sauce.

The recipe for fish in parmesan crust is HERE, there is no point in resuming it and the one for dressing HERE.

Why a hamburger with fish in parmesan crust? Because it is delicious, it looks good and can even be taken in a package. And the sauce is crazy. And a good bun really highlights the fish.

Fry the fish and let it drain on the paper napkins. Cut the buns, grease them with soft butter (if it's cold, press the bun and break it) on the inside and fry in a pan until golden brown - golden to brown. Then build the hamburger, from bottom to top:) Bread, dressing, salad, tomatoes, fish, vegetables, dressing, bread.

Pack with a bottle of white wine and thank everyone!

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Chicken breast in parmesan crust

If you are bored with the banal, classic schnitzel recipe, this is an excellent alternative. The chicken breast & icircn parmesan crust is delicious, easy to make and very spicy, so we invite you to try it.

Basically, the steps you have to follow are the same as for schnitzels, except that you will replace the flour with Parmesan. In this way, you get a delicious crust, which will cover the piece of meat and give it a special flavor.

  • 500 g chicken breast
  • 150 g parmesan race
  • 2 eggs
  • biscuit
  • salt
  • pepper
  • frying oil

Cut the chicken breast into slices and lightly beat the meat with a hammer for schnitzels, so that it is not too thick. Season the pieces of meat with salt and pepper.

Put the grated Parmesan cheese in one plate and the breadcrumbs in another. The finer the grated Parmesan cheese, the better it will stick to the meat and the tastier the crust will be.

Beat the eggs in a bowl and heat a frying pan with oil. Next, all you have to do is fry the chicken, following the same steps as the schnitzel.

Pass each piece of meat through parmesan, beaten egg and breadcrumbs. Fry the chicken for a few minutes on both sides, until the crust is browned. Remove the chicken on paper towels to remove excess oil.

Serve the chicken in parmesan crust with your favorite garnish or salad. Good appetite!

You have to see it too.

Baked potatoes in Parmesan crust

Nothing compares to a portion of roasted potatoes & icircn oven, seasoned and seasoned with what you like. & Icirci you can serve & icircn any combination, as a garnish or as a kind of m & acircncare & icircn itself. Potatoes are delicious at any time and on any occasion.

What's more, they are so versatile and there are so many recipes, you can never get bored of them. Today we offer you a recipe for potatoes with parmesan crust and spices. A kind of delicious, easy to make and guaranteed to conquer you.

  • 750 g new potatoes
  • 2 teaspoons olive oil
  • 50 g race parmesan
  • 1 teaspoon garlic powder
  • oregano
  • paprika
  • salt
  • pepper

Wash the potatoes and cut them into halves or quarters, if larger. Sprinkle a little olive oil over them and mix until each potato is greased with oil.

Put the grated Parmesan cheese and spices in a bowl. Mix well, then pour the mixture into a tray lined with baking paper. Place the potatoes with the cut down and press lightly so that they stick to the parmesan.

Put the tray in the oven for 40-45 minutes or until the potatoes are soft and the parmesan crust has become crispy.

Gently cut the crust with a knife while it is still warm. Serve the potatoes as a garnish or as a dish in itself, with your favorite sauce.

You have to see it too.

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Sturgeon or sea bream recipe in parmesan crust

I consider sturgeon and sea bream to be perfect for this recipe, but you can also try sea bass, salmon or anything else you like. But to be a fish with firm meat - with the code for example you have great chances to fall apart in the pan. Excluding carp or mackerel.

Heat oil in a pan over low to medium heat.

Lightly season the fish with salt and pepper. Add salt and pepper to the flour. However, pay attention to the salt, the Parmesan cheese is salty.

Pass the fish through the flour, then through the egg. Drain well and pass through Parmesan until evenly covered.

Fry in a pan for a minute or two on each side, until the Parmesan cheese is lightly browned. It must have a golden color, when it reaches brown it is already bitter. That's why the fillets should not be too thick, so that they can be cooked before the Parmesan cheese burns. Remove on paper napkins.

500 g turkey breast
50 g race parmesan
2 eggs
2 tablespoons sweet milk
1 tablespoon oil
1 finely chopped basil leaf
frying oil

Cut the turkey breast into thin slices, level it lightly with a schnitzel hammer, dust with salt and pepper to taste, and leave to cool for 30 minutes, to season evenly. Beat the eggs, add a tablespoon of oil, grated Parmesan cheese, milk, finely chopped basil, salt and pepper to taste. Pass the slices of meat through this composition and fry in hot oil. Roast the turmeric schnitzels in Parmesan crust on both sides, remove on absorbent towels to remove excess fat, and serve hot, garnished, preferably, with salad, pasta, mashed potatoes or rice.

Omelet in crispy parmesan crust

I also have an omelette recipe with parmesan on the blog. But here the method of preparation is exactly the opposite: first put the parmesan in the pan, then the beaten eggs. In this way, the Parmesan cheese forms a crunchy and appetizing crust. Instead of parmesan, any other hard cheese goes.
For an even better result, put a slice of soft cheese (mozzarella or telemea) on the omelet, before folding it. When served, it will melt, forming a delightful contrast with the crispy crust.

For 1 generous portion

Beat the eggs with the salt and pepper (or other spices, to taste).
The grated Parmesan cheese is spread evenly in a pan with a non-stick, dry surface. Leave the pan on low heat until the Parmesan cheese melts and begins to bubble.
Carefully pour in the beaten eggs. Put the lid on and keep the omelette on low heat until the whole surface is firmly attached.

The omelet is folded in half and served immediately. It has a crispy crust and the inside is soft and fluffy.

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