One of the great, classic blends. Originally, it was used primarily for fish-baked, broiled, grilled or fried. It is equally good, and just as popular, on chicken (1-2 tsp. per pound).

Great for turkey or duck breast, pork roast, chops or cutlets, and all cuts of veal (especially stuffed, baked veal breast). Lemon pepper us also wonderful used as a salt substititue.