Italian seasoned coating mix (and cooking method)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fine bread crumbs; put toast in blender to yeild 4 cup fine powder |
| ½ | cup | Grated Parmesan cheese |
| ½ | cup | Corn oil |
| 3 | smalls | Cloves garlic; sliced very fine |
| 1 | cup | Chopped fresh parsley |
| 1 | teaspoon | Seasoned salt |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Powdered oregano |
| ½ | teaspoon | Sweet basil leaves; crushed |
Directions
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 1½ 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@...
NOTES : Good for chicken as well as fish and veal.
Recipe by: Gloria Pitzer's Better Cookery Cookbook Posted to Bakery-Shoppe Digest by Roberta Banghart <bobbi744@...> on Apr 05, 1998