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    Meatless Monday – Roasted Broccolini with Spicy Parmesan & Lemon Breadcrumbs

    Liven up your vegetable side dishes with a savory, zesty, and crunchy panko coating – without frying them in oil. This recipe for Roasted Broccolini with Spicy Parmesan and Lemon Breadcrumbs uses frothy egg whites to help the flavorful mixture adhere to the spears instead of a full dredging station (flour, egg, and breadcrumb), which is commonly used for deep-fat frying breaded items. The quick cooking time of the broccolini makes this vegetable an ideal candidate for this preparation, but this method also works with cauliflower florets, zucchini sticks, and blanched Brussels sprouts.

    Ingredients
    2 bunches broccolini, stems trimmed by ½-inch
    2 egg whites
    ¼ cup plus 2 tablespoons panko breadcrumbs
    ¼ cup parmesan cheese
    1 teaspoon lemon zest
    ½ teaspoon dried oregano
    ½ teaspoon hot red pepper flakes
    ¼ teaspoon black pepper
    ¼ teaspoon salt
    ⅛ teaspoon granulated garlic

    Directions
    Preheat an oven to 350 degrees Fahrenheit. Gather a large sheet pan and line it with a piece of parchment paper. Dry the broccolini very well with paper towels.

    Place the egg whites into a shallow bowl and whisk them until they are frothy and white but not quite meringue. In a small bowl, combine the breadcrumbs with the parmesan cheese, lemon zest, oregano, hot red pepper flakes, black pepper, salt, and granulated garlic; stir to incorporate all ingredients.

    Coat one bunch of broccolini with the frothy egg whites and spread the spears out on the parchment-lined sheet pan. Repeat this process with the remaining bunch of broccolini.

    Sprinkle the broccoli spears with half of the breadcrumb mixture then flip them over and sprinkle them with the remainder. Bake the coated broccolini in the preheated oven for 12 to 14 minutes then transfer them to a platter and sprinkle with any breadcrumb mixture that fell to the parchment paper.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald. “I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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