Panko and Parmesan-Crusted Swai by CK
3 Swai fish fillets
1 cup Panko bread crumbs
1 cup flour
1 1/4 cups freshly grated Parmesan
1 large egg
1/4 cup milk
3-4 tbsp vegetable oil
Salt and pepper to taste
Start by washing and drying your Swai fillets. Next, prepare your breading. Combine your Panko bread crumbs, flour, and freshly grated Parmesan in a bowl or large plastic bag. Mix together your egg and milk until well-combined. Pour this into a shallow baking dish. Cut your Swai fillets into more manageable pieces and set up an assembly line for the dredging.Coat your Swai pieces in the egg and milk mixture.Then the Panko, Parmesan, and flour. Set coated fish on a plate or baking sheet until all pieces are coated. Next, heat 3-4 tablespoons of oil in a large, non-stick skillet. Add the Swai fillets and cook on medium to medium high heat for 6-7 minutes or until golden brown. (I only cooked part of my fillets at a time. I didn’t want to crowd them in the pan.) Flip fillets and continue to cook for an additional 4-5 minutes or until golden brown. Remove from pan. If cooking the rest of your fillets, additional oil may be needed. Serve with fresh vegetables or a pineapple salsa. Enjoy!
CHICKEN ROLL UPS by GT
6 oz cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup cheese
Preheat oven to 350. Lightly spray a 9×13-inch pan with cooking spray. Mix together milk, soup and cheese – set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9×13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.