October 01, 2018
Dinner, Lunch, Main Dish,
Fish, Halibut, Dairy, Cheese, Parmesan, Easy/Beginner Cooking, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Skillet, Pickerel more
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"Panko Crumbs mixed with Parmesan cheese gives a lovely crunchy texture to the cheeks. The crumbs do not totally adhere to the cheeks but still add crunch. The secret is to not overcook the cheeks. Jut a couple of minutes each side over medium heat. Sub olive oil or margarine if you don't want to use butter. Prep time does not include the 1/2 hour rest time. They may not look so pretty but they sure taste good. Cheeks are expensive but worth it."
Mix together the crumbs & cheese in a large ziplock bag
Salt & Pepper the cheeks
Pour orange juice over the cheeks
Let it rest for 1/2 hour
Pour off any excess juice
Twelve minutes before you want to serve put the cheeks into the bag with the crumb/cheese mixture
Swish around the cheeks and press the crumbs into the cheeks
Melt butter in a large skillet over medium heat
Fry coated cheeks for apprx 2-3 minutes each side or until they are toasty brown
Do not overcook
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