When Mike made the Baked Chicken with Pesto, he made these baked pickles as a side. He knows that I like them, if they are done right, and he did a good job making them. He found this on Pinterest as well! I think that if we are going to make them again, he needs to watch the timer, as ours cooked a little too long! (But they were still good!)
Ingredients:
3 large kosher dill whole pickles
3 eggs
3 tablespoons milk
1 cup flour
1/2 cup bread crumbs (Italian is what we used)
1/4 cup panko crumbs (I think he forgot these)
1/2 cup cheddar cheese (finely shredded)
Preheat oven to 425*.
Slice the pickles into chips or spears about 1/4 inch thick.
Take 3 small mixing bowls and put flour in 1, eggs and milk in the 2nd (beating them together) and in the last bowl, combine the crumbs and cheese.
Coat each pickle with flour, then milk/egg mixture and finally the crumb mixture.
Place on an oiled cookie sheet.
Bake for 7-10 minutes or until desired crispiness.
Add a side of ranch to dip.
Enjoy!
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