| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 2/3 | c | Wheat breakfast cereal |
| flakes crushed fine | ||
| 2 | T | Parsley flakes |
| 1/2 | t | Dried rosemary or sage |
| crumbled | ||
| 1/2 | t | Dried thyme or |
| marjoramcrumbled | ||
| 1/2 | t | Grated lemon rind. |
INSTRUCTIONS
source: Reader's Digest note:Vary the seasonings in this recipe according to the meat you are preparing. Rosemary and thyme for chicken, Sage and Marjoram for pork. Place all ingredients in a 1 pint jar, cover tightly and shake well to mix. Use a crumb coating for chicken or pork chops. The mix will keep in the refridgerator for up to 2 months. Makes about 1 1/2 cups 1/2 cup mix: calories 87 , Total fat 0, saturated Fat 0, sodium 304mg To make Seasoned Chicken cutlets or Pork chops: Brush 1 pound chicken cutlets, pounded thin or 1 pound thin pork chops with 1 tablespoon vegetable or olive oil or dip in 1/2 cup skim milk or buttermilk. Drain well. Place 1/2 cup of the Seasoned Crumb mix in a bag, add the chicken or pork, one piece at a time, and shake well to coat . Shake off excess mix. Bake the chicken, uncovered, about 15 minutes in a preheated 350degF. oven until cooked through. Serves 4 note: For bone-in chicken pieces, use 1/2 cup mix for each pound of chicken, and bake for 30 minutes or until no longer pink when cut near the bone. Posted to Recipe Archive - 15 Dec 96 submitted by: LeiG@aol.com Date: Sat, 14 Dec 96 23:08:11 EST
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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.7mg
Potassium: 48.5mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g