Italian Breadcrumb Recipe

I can still remember vividly, the aroma of my mums cooking wafting through the house and the wonderful memories it brings back. One of my dad's favourites was forequarter lamb chops done in egg and breadcrumbs. Sometimes mum would add some italian seasoning to them as my dad loved all italian and greek food.
I have changed her recipe for this slightly to give it a little bit of extra tang. I have also omitted the egg and milk, to buttermilk.

INGREDIENTS:

1 cup dry breadcrumbs (could use cornflake crumbs)
1/2 cup grated parmesan cheese
1/4 cup fresh parsley - chopped (can use 1 tablespoon dried)
2 tablespoons oregano ( 1 teaspoon dried)
1 desertspoon garlic powder
1 tablespoon basil ( 1 teaspoon dried)
2/3 teaspoon salt
1/4 teaspoon fresh cracked pepper

You can store these in an airtight container for several days in the refrigerator and up to a week if using dry herbs.
Dip chicken breasts, lamb or pork chops in buttermilk first then into the breadcrumbs.
Place in a baking dish with a thin layer of olive oil.
Bake in oven at 180C for between 45 mins to 1 hour, depending on thickness of meat.