These were pretty good! I made them exactly as the recipe stated. They turned out shaped like brownie without the "brown"! However, we are peanut butter lovers so no one complained. It actually tasted a lot like a nice, soft peanut butter cookie only thicker. They were quite easy to make and I will more than likely make these again.

Reviewed On: May 24, 2009

I enjoyed this dish! I took the advice of other reviewers and added bread crumbs, crushed red pepper, garlic and onion powder, and paprika to the cheese mixutre. I didn't have any Old Bay seasoning so I also added some creole seasoning to the mixture. I also didn't have any celery salt so I just skipped it. I followed the recipe fairly closely but I didn't measure anything exactly. I may have added too much mayo but my mixture turned into a paste, which I brushed onto the fish. I also sprayed the tilapia with Pam before broiling the first 3 minutes. I didn't turn the fish, only covered it with the cheese mixture and waited for it to brown. This only took like 4 minutes tops for a total of no more than 10 minutes! Great weekday meal and very healthy! Thanks!

Reviewed On: Apr. 15, 2009

This was DELISH! I used 2 eggs instead of 1 but kept the other ingredients the same for 4 chops but I actually used 8 thin chops. I also added thyme to the egg mixture as well. At the suggestion of other reviewers, I seasoned the chops prior to their egg dip with my usual spices (creole seasoning, onion powder, garlic salt, pepper, etc.) When it came to the crumb mixture, I used a combination of Italian seasoned bread crumbs and Stove Top stuffing. I found the stuffing had thicker, crunchier pieces but didn't cover the whole chop the way I wanted. The bread crumbs fixed this problem completely. I sprayed the glass baking dish and the top of the chops with Pam. I cooked the first side for about 15 minutes and the second side (sprayed again with Pam)for about 10 minutes. These chops were tender and looked fried! The Pam is what really gave them the golden appearance I wanted. Thanks for a wonderful recipe! KEEPER!

Reviewed On: Feb. 24, 2009