Ingredients
3/4 cup all-purpose flour1/8 teaspoon salt1/8 teaspoon pepper2 large eggs1 cup dry bread crumbs2/3 cup grated Romano cheese1/4 cup minced fresh parsley1/2 teaspoon garlic salt1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained2 tablespoons olive oilJALAPENO MAYONNAISE:1/4 cup mayonnaise1/4 cup sour cream2 medium jalapeno peppers, seeded and finely chopped2 tablespoons 2% milk1 teaspoon lemon juice1/4 teaspoon grated lemon zest1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt.
Coat oysters with flour mixture, then dip in eggs and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil.
Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
