Hi all - love this thread, read the whole thing,(totally sympathize w/jfood), so thankful for the suggestions - trying to synthesize....
So, would this make sense?: blanch, coat with evoo, salt and pepper, cook on parchment or non-stick Reynolds, 375 deg. oven. turn every 5 minutes (but dunno for how long), then into a 200 deg. oven to dry out.
(Can't do a flour dredge cuz we're GFCF; any other guidance available?)
thanks in advance!