50 pan fried lemon sauce Recipes

cooked chickpeas, olive oil, vital wheat gluten, plain breadcrumbs, vegetable broth or 1/4 cup water, soy sauce, garlic cloves (pressed or grated ), lemon zest, dried thyme, hungarian paprika, dried rubbed sage, olive oil, for pan frying

firm tofu, drained and cubed, lemon juice, soy sauce, divided, cornstarch, dry bread crumbs, shallots, finely minced, divided, green onions, sliced, divided, vegetable oil for pan-frying, champagne vinegar, white sugar, chili oil, mixed salad greens, cucumber, chopped, tomato, chopped

pork sausage (recommended : country sausage), oil , if needed, baked potatoes, freshly grated parmesan, egg, lightly beaten, sour cream, panko bread crumbs, salt and freshly ground black pepper, freshly chopped parsley leaves, vegetable oil, for pan-frying, egg yolks, heavy cream, dijon mustard, butter, melted, lemon, juiced, cayenne pepper, salt and freshly ground black pepper, hot sauce, chopped chives, eggs, salt and freshly ground black pepper

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

lump crab, breadcrumbs, minced chives or 1/3 cup scallion, minced fresh parsley, fresh lemon juice, milk, tabasco sauce, old bay seasoning, fresh ground pepper, egg whites, oil, for pan frying

frozen chicken wings, thawed, flour, salt and pepper, basil, parsley, parmesan cheese, grated, louisiana hot sauce, italian salad dressing mix, basil, butter, melted, lemon , juice of, oil, for pan frying

tilapia fillets, filet, olive oil, for pan-frying, salt, pepper, fresh buns or 1 fresh crusty bread, lettuce (or alfalfa sprouts), tomato, sliced thin, cajun mayonnaise, mayonnaise, squirt lemon, hot sauce

cooked trout (smoked , bbq d, pan fried, etc.), chopped bell pepper (any color ), seeded chopped jalapeno pepper, chopped onion, chopped mushroom (about 2 large), chopped ham (i used prosciutto) or 2 -3 oz uncooked bacon (i used prosciutto), vegetable oil, butter, garlic salt, lemon pepper, eggs, beaten, seasoning salt, shredded monterey jack cheese, salsa (for topping (optional) or hot sauce (for topping (optional)