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An Italian twist on an old favorite. Goes great on chicken or pork.
1 cup dry plain bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup parsley, chopped
2 tablespoons oregano
1 tablespoon garlic powder
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon pepper
Combine ingredients; cover and store airtight until ready to use.
TO USE:
1 pound chicken pieces, pork chops or beef cubes
1 tablespoon olive oil (optional)
milk and egg mixture for brushing meat (optional)
Preheat oven to 400 degrees Fahrenheit.
Coat meat with milk and egg OR brush meat with olive oil before coating.
Dredge meat in coating. If desired, place in large resealable bag and shake coating with neat.
Arrange in single layer in shallow baking pan. Bake in preheated oven until meat is cooked through. (About an hour, depending on the meat, the cut, and the size.)
1 cup dry plain bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup parsley, chopped
2 tablespoons oregano
1 tablespoon garlic powder
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon pepper
Combine ingredients; cover and store airtight until ready to use.
TO USE:
1 pound chicken pieces, pork chops or beef cubes
1 tablespoon olive oil (optional)
milk and egg mixture for brushing meat (optional)
Preheat oven to 400 degrees Fahrenheit.
Coat meat with milk and egg OR brush meat with olive oil before coating.
Dredge meat in coating. If desired, place in large resealable bag and shake coating with neat.
Arrange in single layer in shallow baking pan. Bake in preheated oven until meat is cooked through. (About an hour, depending on the meat, the cut, and the size.)
