Preheat your oven to 325 degrees. Melt the butter in a saucepan over low heat.
In a bowl combine panko crumbs, olive oil, melted butter and chopped parsley. In a parchment lined sheet tray add the crumbs to toast in the oven for 8 to 10 minutes or until golden brown.
In a deep pot, place the 2 quarts of frying oil and over medium to high heat bring the oil up to 350 degrees. It’s gonna take a while to get there, roughly 8 minutes.
Trim and clean the brussel sprouts, discarding loose leaves and continue to half or quarter them depending on their size.
Once the oil has come up to temperature you can begin to fry them, be mindful that loose leaves will splash so it’s wise to be diligent on this step so you don't burn yourself
with the hot frying oil. Alternatively, you could drizzle the cut brussels with generous olive oil, salt and pepper and roast them until dark and crispy in the oven at 350 degrees.
Once the veggies are cooked and drained. Toss them in a bowl with Carandini’s Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano.
Topped with the herbed crumbs and more grated or shaved Parmigiano Reggiano on top to garnish.