Type what you have

Ingredients

• ✓ bread crumb
• pork sausage
• egg
• egg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
2. 2 Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
3. 3 Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
4. 4 Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

By Richard

Ingredients

• ✓ bread crumb
• egg
• pork sausage
• egg
• vegetable oil

Instructions

1. 1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
2. 2 In a large deep skillet heat about 1 inch of vegetable oil until hot.
3. 3 Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

By P J K

Ingredients

• ✓ bread crumb
• onion
• anchovy
• potato
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish.
2. 2 Spread onions onto the bottom of the prepared baking dish; spread anchovies on top, followed by potatoes. Pour in heavy cream.
3. 3 Combine bread crumbs and melted butter; sprinkle over potatoes. Place baking dish onto a baking sheet.
4. 4 Bake in the preheated oven until potatoes softened, cream reduced, and casserole turns deep golden brown, about 45 minutes.

By WOLSELEY

Ingredients

• ✓ bread crumb
• potato
• butter
• salt
• pepper
• romano cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Peel potatoes and place in a bowl of cold water to prevent browning.
3. 3 One at a time, dry potatoes and place in a large wooden or metal serving spoon. Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.
4. 4 Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.
5. 5 Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

By POMPIER850

Ingredients

• ✓ bread crumb
• pork chop
• oil
• egg
• mushroom gravy mix
• mushroom
• egg noodle

Instructions

1. 1 Pound out cubed pork, and cut in half.
2. 2 Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
3. 3 Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
5. 5 Serve pork over noodles and smother with gravy.

By Helene Rose-Carson

Ingredients

• ✓ bread crumb
• flounder
• all-purpose flour
• vegetable bouillon powder
• parsley
• egg
• sunflower oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
3. 3 Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
4. 4 Beat eggs with a fork in a third bowl.
5. 5 Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
6. 6 Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
7. 7 Drain on a paper towel-lined plate.
8. 8 Serve fillets with parsley and lemon wedges.

By Goose

Ingredients

• ✓ bread crumb
• pork chop
• salt
• black pepper
• flour
• egg
• vegetable oil

Instructions

1. 1 Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
2. 2 Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
3. 3 Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
4. 4 Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

By olenka

Ingredients

• ✓ bread crumb
• oil
• pork sirloin
• cake flour
• egg
• milk
• salt
• pepper

Instructions

1. 1 Heat oil in a deep fryer to 350 degrees F (175 degrees C).
2. 2 Place filets on a solid, level surface and pound with the smooth side of a meat mallet until ⅛- to ¼-inch thick.
3. 3 Place bread crumbs and flour in two separate shallow dishes, such as soup plates. Lightly beat eggs in a third shallow dish; add milk and lightly season with salt and black pepper.
4. 4 Dredge filets in flour, patting lightly by hand. Dip into egg mixture, using a fork to hold filets; let excess drip off. Press into bread crumbs to coat both sides filets. Place breaded filets, unstacked, onto a plate.
5. 5 Deep fry filets until golden brown.

By FRANKHA

Ingredients

• ✓ bread crumb
• ✓ bread crumb
• potato
• salt
• egg
• all-purpose flour
• nutmeg
• butter
• onion

Instructions

1. 1 Place potatoes into a large pot with enough water to cover. Bring to a boil, then cook until potatoes are soft, about 20 minutes. Drain water and place potatoes into a large bowl.
2. 2 Mash potatoes, leaving them slightly lumpy as if you were making mashed potatoes. Mix in salt, eggs, flour, 2/3 cup bread crumbs, and nutmeg until combined. If dough is too sticky, you can mix in more flour or bread crumbs. Roll dough into walnut-sized balls.
3. 3 Bring a large pot of lightly salted water to a boil. Gently drop dumplings into the water. When they come up to the surface, let them boil, uncovered, for 3 minutes. Remove dumplings with a slotted spoon and keep warm.
4. 4 While the dumpling water is coming to a boil, melt butter in a skillet over medium heat. Add onions and 1/4 cup bread crumbs. Cook, stirring constantly, until onions are tender and sauce has thickened some.
5. 5 Pour sauce over dumplings before serving.

By SlimCookins

Ingredients

• ✓ bread crumb
• olive oil
• garlic
• eggplant
• water
• parsley
• parmesan cheese
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes.
4. 4 Transfer to a large bowl and let cool for 5 to 10 minutes.
5. 5 Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
7. 7 Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
8. 8 Bake in the preheated oven for 30 minutes. Serve immediately.

By lynette

Ingredients

• ✓ bread crumb
• veal
• all-purpose flour
• egg
• vegetable oil
• salt
• pepper
• oil

Instructions

1. 1 Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. 2 Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

By Carolin

Ingredients

• ✓ bread crumb
• sole fillet
• egg
• all-purpose flour
• salt
• black pepper
• oil
• lemon
• tartar sauce

Instructions

1. 1 Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
2. 2 Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
3. 3 Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
4. 4 Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat to 350 degrees F (175 degrees C). Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
5. 5 Serve with lemon wedges and tartar sauce.

By futureamazingchef

Ingredients

• ✓ bread crumb
• olive oil
• chicken breast
• salt
• black pepper
• all-purpose flour
• paprika
• egg
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil; drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3. 3 Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to ¼-inch thickness. Season both sides with salt and black pepper.
4. 4 Combine flour and paprika in a shallow bowl. Whisk eggs, salt, and black pepper together in a second shallow bowl. Combine bread crumbs and lemon zest in a third shallow bowl.
5. 5 Dredge 1 piece chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
6. 6 Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot baking sheet; drizzle more olive oil over each piece.
7. 7 Bake in the preheated oven for 5 to 6 minutes. Flip chicken; continue baking until no longer pink in centers and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Chef V

Ingredients

• ✓ bread crumb
• bread
• milk
• butter
• onion
• parsley
• egg
• salt
• black pepper

Instructions

1. 1 Place bread cubes into a large bowl. Heat milk until it starts to bubble at the edges, then pour it over bread cubes. Stir briefly to coat bread. Let soak for 15 minutes.
2. 2 Meanwhile, melt butter in a skillet over medium heat. Add onions; cook and stir until tender. Stir in parsley, and remove the skillet from the heat. Mix butter into the bowl with bread along with eggs, salt, and pepper. Using your hands, squeeze the dough through your fingers until it is smooth and sticky.
3. 3 Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine by patting and cupping it between wet hands. Gently drop it into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
4. 4 Form the remaining dough into large dumplings, then carefully drop them into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy, and delicious!

By Peachy

Ingredients

• ✓ bread crumb
• ground beef
• onion
• egg
• whipping cream
• salt
• allspice
• butter
• all-purpose flour
• milk
• whipping cream

Instructions

1. 1 Mix ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll mixture into golf ball-sized spheres.
2. 2 Melt butter in a large skillet over medium heat. Cook about half the meatballs in melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with remaining meatballs, keeping liquid in the skillet when finished.
3. 3 Sift flour into the skillet drippings; cook flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream milk into the skillet while whisking vigorously; pour cream into mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour gravy through a strainer. Return all meatballs to the skillet; stir to coat with gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

By GLehtimaki

Ingredients

• ✓ bread crumb
• veal
• ground pork
• milk
• onion
• egg
• all-purpose flour
• seltzer water
• salt
• pepper
• margarine

Instructions

1. 1 Mix veal and pork together in a bowl until well combined. Stir in milk, onion, and egg. Mix in bread crumbs, then flour; knead well to mix. Mix in seltzer water, salt, and pepper until well combined. The mixture should be very moist, but not dripping. Cover and refrigerate for 15 to 30 minutes.
2. 2 Form about 2 1/2 tablespoons meat mixture into a slightly flattened, oval meatball about the size of a small egg. Repeat to make remaining meatballs.
3. 3 Melt margarine in a large skillet over medium heat. Fry meatballs in the hot skillet until no longer pink in the center and well browned on the outside, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marigat

Ingredients

• ✓ bread crumb
• bacon
• kluski noodle
• onion
• cabbage
• cottage cheese
• muenster cheese
• dill weed
• salt
• butter
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
4. 4 Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
5. 5 Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
6. 6 Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
7. 7 Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

By LADDIE18

Ingredients

• ✓ bread crumb
• butter
• onion
• ground pork
• egg
• salt
• black pepper
• savoy cabbage
• chicken stock
• sour cream
• flour
• dill

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
2. 2 Place head of cabbage in a large pot, and add enough water to cover cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13-inch baking dish, and line the bottom with outer cabbage leaves.
4. 4 Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough chicken stock to cover the rolls. Place extra cabbage leaves over the top.
5. 5 Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
6. 6 To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.

By Olga D

Ingredients

• ✓ bread crumb
• chicken breast
• salt
• black pepper
• all-purpose flour
• egg
• vegetable oil
• mayonnaise
• sandwich roll
• lemon
• hot pepper sauce
• romaine lettuce
• mustard

Instructions

1. 1 Place chicken between two sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
2. 2 Prepare a breading station: Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
3. 3 Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
6. 6 Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

By daniellev14

Ingredients

• ✓ bread crumb
• egg
• flour
• salt
• pepper
• pork steak
• vegetable oil
• onion
• mushroom
• water
• beef bouillon
• sour cream
• cornstarch

Instructions

1. 1 Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
2. 2 Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
4. 4 Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
5. 5 Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.

By DSPIRAL73

Ingredients

• ✓ bread crumb
• veal cutlet
• all-purpose flour
• egg
• parmesan cheese
• milk
• parsley
• salt
• pepper
• nutmeg
• butter
• lemon

Instructions

1. 1 Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
2. 2 Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.
3. 3 Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
4. 4 Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.

By Loves2CookinMN

Ingredients

• ✓ bread crumb
• ground beef
• veal
• onion
• egg
• soda water
• seasoning blend
• garlic
• baking soda
• paprika
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

By Mandyjya

Ingredients

• ✓ bread crumb
• vegetable oil
• leek
• thyme
• garlic
• all-purpose flour
• cheddar cheese
• havarti cheese
• milk
• egg
• mustard powder
• milk
• vegetable oil

Instructions

1. 1 Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
2. 2 Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
3. 3 Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
4. 4 Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
5. 5 Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
6. 6 Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

By Brian Genest

Ingredients

• ✓ bread crumb
• butter
• onion
• egg
• ground beef
• parmesan cheese
• salt
• black pepper
• garlic
• parsley flakes
• crescent roll
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. 3 Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
4. 4 Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
5. 5 Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
6. 6 Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

By kristingaddis

Ingredients

• ✓ bread crumb
• butter
• onion
• milk
• ground beef
• ground pork
• egg
• salt
• black pepper
• beet green leaf
• chicken broth
• heavy cream
• flour
• dill

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Cool off heat.
3. 3 Meanwhile, place bread crumbs in a large bowl; pour milk over bread crumbs and set aside until all liquid has been absorbed, about 5 minutes. Stir in cooked onion, ground beef, ground pork, egg, salt, and black pepper until filling is well combined.
4. 4 Cover bottom of the prepared baking dish with 2 large beet leaves; set aside 2 leaves for the top. Place remaining beet leaves on a flat work surface; add a heaping teaspoon filling to wide end (bottom) of each leaf. Roll leaf around filling, working one at a time; place into the baking dish. Repeat with remaining leaves and filling. Pour chicken broth over rolls; place 2 reserved leaves over top.
5. 5 Bake in the preheated oven until beet leaves are tender and filling is cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 160 degrees F (72 degrees C).
6. 6 Drain liquid from baking dish into a small saucepan. Whisk cream and flour together in a small bowl until smooth; gradually stir into cooking liquid in saucepan. Bring to a bare simmer over medium-low heat; gently cook, but do not boil, until thickened, about 5 minutes.
7. 7 Transfer rolls to a serving dish; pour sauce over top. Sprinkle rolls with dill.

By Anne-Marie Bullis

Ingredients

• ✓ bread crumb
• chicken breast
• butter
• black pepper
• garlic powder
• egg
• water
• black pepper
• garlic powder
• dill weed
• all-purpose flour
• vegetable oil
• lemon
• parsley

Instructions

1. 1 Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2. 2 To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3. 3 When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4. 4 In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5. 5 Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ bread crumb
• butter
• black pepper
• garlic powder
• chicken breast
• egg
• water
• black pepper
• garlic powder
• dill weed
• all-purpose flour
• vegetable oil
• lemon
• parsley

Instructions

1. 1 Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2. 2 Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3. 3 When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4. 4 In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5. 5 In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

By William Uncle Bill Anatooskin

Ingredients

• ✓ bread crumb
• milk
• egg
• onion
• ginger
• salt
• nutmeg
• garlic
• black pepper
• ground beef
• butter
• onion
• all-purpose flour
• beef broth
• heavy cream
• cayenne pepper
• white pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
2. 2 Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
3. 3 Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
4. 4 Melt butter in a large skillet over medium-high heat. Sauté onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
5. 5 Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.

By Debbie22

Ingredients

• ✓ bread crumb
• ground beef
• pork sausage
• onion
• milk
• egg
• parsley
• salt
• worcestershire sauce
• black pepper
• vegetable oil
• water
• sour cream
• all-purpose flour
• paprika
• black pepper

Instructions

1. 1 Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
2. 2 Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
3. 3 Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

By KamiBelyeu

Ingredients

• ✓ bread crumb
• sour cream
• water
• pepper
• salt
• paprika
• all-purpose flour
• vegetable oil
• pepper
• salt
• worcestershire sauce
• parsley
• milk
• egg
• onion
• ground pork
• ground beef

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
3. 3 Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
4. 4 To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
5. 5 When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

By KANDIYOHIV