Ingredients with Measurements:
- 4 jambonettes (chicken drumsticks)
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Cooking spray
Special equipment needed:
- Baking sheet
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the flour, breadcrumbs, parmesan cheese, thyme, rosemary, garlic powder, salt, and black pepper.
3. In another mixing bowl, beat the eggs.
4. Dip each jambonette in the beaten eggs, then coat it in the breadcrumb mixture.
5. Place the coated jambonettes on a wire rack set over a baking sheet.
6. Spray the jambonettes with cooking spray.
7. Bake for 35-40 minutes, or until the jambonettes are crispy and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 22g
Protein: 28g
Sodium: 670mg
Sugar: 1g
Substitutions for ingredients:
- You can use chicken thighs instead of jambonettes.
- You can use panko breadcrumbs instead of regular breadcrumbs.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add some lemon zest to the breadcrumb mixture for a citrusy flavor.
- You can add some cayenne pepper to the breadcrumb mixture for a spicy kick.
- You can serve the jambonettes with a dipping sauce, such as honey mustard or ranch.
Tips and tricks:
- Make sure to pat the jambonettes dry before dipping them in the beaten eggs to ensure the breadcrumb mixture sticks well.
- Use a wire rack to bake the jambonettes to ensure they cook evenly and get crispy all around.
- Spray the jambonettes with cooking spray to help them get crispy.
Storage instructions:
- You can store the leftover jambonettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the jambonettes, place them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the jambonettes on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Salad, such as arugula or mixed greens
Suggested side dishes:
- Roasted potatoes
- Garlic bread
- Rice pilaf
Troubleshooting advice:
- If the breadcrumb mixture is not sticking well to the jambonettes, try patting them dry again or dipping them in the beaten eggs again.
Food safety advice:
- Make sure to cook the jambonettes to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
- Jambonette is a French term that refers to a small ham or chicken leg.
Flavor profiles:
- The jambonettes are crispy and savory with a hint of herbs and parmesan cheese.
Serving suggestions:
- Serve the jambonettes as a main course for dinner or as an appetizer for a party.
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