Versatile Meat Coating Recipe
- 3 cups finely crushed cornflakes
- 1 cup toasted wheat germ
- 1/2 cup sesame seeds, toasted
- 4 teaspoons dried parsley flakes
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon salt-free garlic and herb seasoning
- 1 teaspoon ground mustard
- 1/2 teaspoon onion salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- In a resealable plastic bag or airtight container, combine all the ingredients. Seal and shake well. Use to coat chicken, pork or fish. Store in the refrigerator for up to 6 months. Yield: 5-1/2 cups.
Originally published as Versatile Meat Coating in Taste of Home April/May 2002, p53
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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