14 October 2008

Calcium 750 mg, Magnesium 90 mg
Yield : 5 servings


Ingredients :
2 lbs fresh Brussels sprouts
(roughly all same size otherwise cut in half)
3 cups seasoned bread crumbs
3 cups grated parmesan cheese
salt
pepper
Italian spices
5 eggs


Preparations :
  • Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
  • Bring a pot of salted water to a boil and blanch the sprouts until they are almost done.
  • Put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) .
  • Drain them and set aside.
  • Combine bread crumbs, parmesan cheese, and seasonings.
  • Beat eggs in a small bowl with a little water.
  • Heat a large skillet over medium heat with some olive oil.
  • Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
  • Pan cook the sprouts in the oil till golden brown and delicious.

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