88 All-Time Best Dinner Recipes

Good recipe but I would do a few things differently. I used fresh ravioli. The breadcrumbs fell off, mostly, once I started frying. I would stick the coated ravioli in the freezer for 30 minutes maximum to allow the coating to adhere and not fall off when they hit the oil. Didn't have breadcrumbs so I made my own from toasted bread, pulsed. Made my own buttermilk because I didn't have any. Made my own marinara sauce because I never use jarred sauce. I also added fresh parmesano reggiano to the breadcrumbs. I used a mushroom fontina ravioli from Sam's Club

Could you do in a crockpot instead of baking it?

I didn’t have A1 so substituted with 1/2 t dark brown sugar…. Reduced bitterness and smoothed the flavor