Type what you have

Ingredients

• ✓ lemon pepper panko bread crumb
• cauliflower
• salt
• black pepper
• butter
• parmesan cheese

Instructions

1. 1 Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
2. 2 Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
3. 3 Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
4. 4 Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

By Progresso

Ingredients

• ✓ lemon pepper panko bread crumb
• chicken tender
• flour
• parmesan cheese
• garlic
• salt
• paprika
• onion
• black pepper
• egg
• grapeseed oil

Instructions

1. 1 Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
2. 2 Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
3. 3 Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
4. 4 Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
5. 5 Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

By thedailygourmet