|
Sat, May 26, 12 at 9:11
| I take thinly sliced chicken breast or tilapia, pound it even thinner, then coat in egg and cover with parmesan and fry in olive oil.
Trying to make prepared meals on the weekend so I can use them during the week. Is thre any way I can make this ahead of time and it not go bad? Your ideas appreciated! |
Follow-Up Postings:
|
| You can pound, dip and coat with parmesan and freeze with saran between each piece. If they are really pounded thin you won't even have to defrost before cooking. Linda C |
|
| I don't care for frozen fish, but I like chicken filets or fingers. I dip chicken breasts pounded out whole or in strips in seasoned flour, egg and fresh made bread crumbs seasoned with fresh grated parmesan.
Freeze on parchment covered trays. When frozen, package in freezer containers or freezer bags. |
|
| Thank you, how long can they be frozen for? |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Cooking Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.