Thinly sliced onions are soaked in the unused whole milk from the sauce and then dunked into a bowl of
lightly seasoned flour and plunked in a shallow pool of hot oil.
Not exact matches
12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry
seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and
lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose
flour
In a
lightly greased, 4 qt crock pot, combine vegetables,
flour, and
seasonings.
Season scallops on both sides with salt, pepper and garlic, and
lightly dust with
flour.
Take the chicken pieces out of the marinade and dredge
lightly in the
seasoned flour, 1 at a time.
Lightly coat your fish fillets in the
flour and
seasoning mixture, pressing down gently on both sides.
The oysters should be
lightly breaded in the
seasoned flour and fried immediately before serving to ensure they are crispy.
Dredge chicken
lightly in
flour, then dip in egg mixture and lastly into
seasoned breadcrumb mixture.
Working with 1 cutlet at a time,
season lightly with salt and pepper and dredge in
flour, shaking off excess.
Season haddock with salt and pepper and dredge
lightly in
flour.
If you're using frozen blueberries (which will make these muffins more affordable when the blueberries are no longer in
season) take a Tbsp of the
flour mixture and toss the berries in it so they're
lightly coated.
Season your chicken tenders with salt and pepper, then
lightly dredge in the
seasoned gluten free
flour.