PARMESAN POTATO WEDGES RECIPE: HOW TO MAKE IT
I recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Mix first 5 ingredients., Cut each potato lengthwise into 8 wedges; place in a parchment-lined 15x10x1-in. pan. Spritz with cooking spray; sprinkle with cheese mixture. Bake until tender, about 30 minutes.
Nutrition Facts : Calories 101 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 297mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch.
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING RECIPE ...
Provided by Ina Garten
Categories main-dish
Total Time 35 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
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- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.
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PARMESAN POTATO WEDGES RECIPE: HOW TO MAKE IT
I recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
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Calories 101 calories per serving
- Preheat oven to 400°. Mix first 5 ingredients., Cut each potato lengthwise into 8 wedges; place in a parchment-lined 15x10x1-in. pan. Spritz with cooking spray; sprinkle with cheese mixture. Bake until tender, about 30 minutes.
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