💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
2
On another flat plate, mix the crumbs with the Parmesan, garlic, paprika, oregano, salt and black pepper.
To assemble
3
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Pass each piece through the breading stations, in order, and press well so the coating sticks.
💡A wet vegetable sheds its coating and spatters in the oil. Dry well after cooking or salting, before the flour.
5
Arrange on a baking sheet, drizzle the oil on top and bake 25–30 minutes, turning halfway, until the coating is golden and crisp.
Baking panOven
6
In a small bowl, whisk the yogurt, lemon juice, garlic and salt until smooth.
Bowl
7
Serve hot with the sauce.
269calories
16 gprotein
15 gcarbs
16 gfat
● protein 24%● carbs 22%● fat 54%
Per serving (259 g), of 4 servings
For the Crispy Coating · To assemble ·
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
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