Recipe - Italian Seasoned Coating Mix (And Cooking Method)

4 cup Fine bread crumbs; put toast
in blender to yeild 4 cup
fine powder
One half cup Grated Parmesan cheese
One half cup Corn oil
3 small Cloves garlic; cut or sliced up very
fine
1 cup Chopped fresh parsley
1 teaspoon Seasoned salt
1 teaspoon Black pepper
One half teaspoon Powdered oregano
One half teaspoon Sweet basil leaves; crushed

Combine all ingredients in large mixing bowl, mixing well. Stir the mixture
several times through a sieve, rubbing the larger pieces of the ingredients
through the holes of the sieve with back of the spoon OR put it all through
your blender, a little at a time, until powdered, using high speed. Store
in refrigerator in covered container to use within a week, or can be frozen
for up to one year. To Use: Put 1 One half cups (approx.) in a food bag. Moisten
chicken pieces in water. Coat by dropping into a bag of mix. Shake until
coated. Place in a single layer in greased baking pan. Drizzle in melted
butter, aobut 1 tablespoon per piece and bake at 400 F. uncovered, without
turning pieces, about 40 minutes or until tender. MC formatting by
bobbi744@sojourn.com

NOTES : Good for chicken as well as fish and veal.

Recipe by: Gloria Pitzer's Better Cookery Cookbook

Posted to BakeryShoppe Digest by Roberta Banghart bobbi744@sojourn.com
on Apr 05, 1998