| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Wheat breakfast cereal flakes, crushed fine |
| 2 |
tb |
Parsley flakes |
| 1/2 |
ts |
Dried rosemary or sage, crumbled |
| 1/2 |
ts |
Dried thyme or marjoram,crumbled |
| 1/2 |
ts |
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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