Lots o' Pork 7623

Damsel wrote on 09 Oct 2005 in rec.food.cooking

I've always used garlic powder and onion salt on any pan fried pork steak type cuts...or use ozark, trinadad, sunny spain or adobe blends from penzeys.

For the pork chops

Crunchy Coating For Chicken, Fish, Or Pork

fish, pork, poultry, tested

1 cup corn meal 1-2 cup grated parmesan cheese 1-4 cup toasted sesame seeds 1-2 cup fine cereal flake crumbs; corn flake crumbs 1 tablespoon garlic powder 1 tablespoon dry parsley flakes 1 tablespoon dry savory leaves 1 tablespoon crumbled dry sage 1 teaspoon salt 1-2 teaspoon pepper

Mix together well and store in jar with tight lid.

YIELD: about 2 cups of coating mix

For oven-fried chicken:

2 tbsp butter 2 tbsp oil 1 cup coating mix 2 eggs 1 tbsp water 1-4 cup flour

Heat oven to 400F. Put butter and oil in shallow pan (10x15-inch jelly-roll pan is ideal) and place in oven until butter melts. meanwhile put coating mix in a shallow bowl. Mix the eggs and water and put in another shallow bowl. Put flour in a third bowl. Rinse chicken pieces and pat dry. Roll each piece in flour, then dip in egg mixture and then coat thoroughly with coating mix. Place each piece on baking pan then turn so that buttered side is up. Arrange pieces so they do not touch. Bake at 400F for 1 hour (turn pieces after half-hour).

YIELD: serves 4 (one whole chicken or an buttortment of pieces)

For oven-fried fish:

Use firm white fish and cut into serving size pieces. Proceed as above but bake at 450F for about 10 minutes or until fish flakes easily.

YIELD: serves 4-6 depending on size of fish pieces

For oven-fried pork:

Use thin pork chops. Proceed as for chicken. Bake at 400F for about 30 minutes.

YIELD: serves 6

** Exported from Now You're Cooking! v5.68 plus 1 **

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