Instructions: Note:Vary the seasonings in this recipe according to the meat you are preparing. Rosemary and thyme for chicken, Sage and Marjoram for pork.

Place all ingredients in a 1 pint jar, cover tightly and shake well to mix.

Use a crumb coating for chicken or pork chops. The mix will keep in the refridgerator for up to 2 months.

Makes about 1 1/2 cups

To make Seasoned Chicken cutlets or Pork chops: Brush 1 pound chicken cutlets, pounded thin or 1 pound thin pork chops with 1 tablespoon vegetable or olive oil or dip in 1/2 cup skim milk or buttermilk. Drain well. Place 1/2 cup of the Seasoned Crumb mix in a bag, add the chicken or pork, one piece at a time, and shake well to coat . Shake off excess mix.

Bake the chicken, uncovered, about 15 minutes in a preheated 350degF. oven until cooked through.

Serves 4 note: For bone-in chicken pieces, use 1/2 cup mix for each pound of chicken, and bake for 30 minutes or until no longer pink when cut near the bone.

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