Sunday, October 26, 2014
Parmesan-Herb Breading Mix
One of my mom's homeschooling friends shared this recipe with my family many years ago, and it was our company chicken dinner for a while.
Today, the breading is a staple in my kitchen. I keep a container of the mix in my freezer and use it for everything from zucchini planks and eggplant rounds to chicken breasts or fish fillets. For lunch last week, I dredged chopped veal steaks in the breading, panfried them, and served them atop roasted spaghetti squash with marinara sauce. It was heavenly!
For the bread crumbs, I take whatever odds and ends are left on my counter from making sandwiches--anything that's not too seedy or nutty--and pulse them to bits in my blender. When my sister visits next month, I'll try a version with gluten-free bread crumbs.
1/2 cup soft fine bread crumbs
1/4 cup grated Parmesan
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. salt
Store mix in air-tight container in the freezer.
Spread some breading mix on a shallow plate. Dip boneless, skinless chicken breasts in a little melted butter, then immediately roll them in the crumbs. Bake, uncovered, @ 375 F for about an hour.
Zucchini Planks or Eggplant Rounds:
Brush veggies with olive oil and arrange on lightly oiled baking or broiler pan. Spread breading in a thin layer over each vegetable slice. Bake @ 350 for 40 minutes or till tender. Sprinkle hot veggies with shredded mozzarella cheese and/or serve with marinara sauce.
Drizzle melted butter over thawed or frozen fish (tilapia) fillets. Sprinkle evenly with breading mix. Bake @ 425 for 10 (fresh) or 15 (frozen) minutes or till fish flakes easily.
On a plate, dredge veal chopped steaks in breading. Heat 1-2 Tablespoons olive oil in a skillet. Add veal and cook about 4 minutes on each side, or till done. Sprinkle with mozzarella, if desired, and top with your favorite tomato sauce.