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Prep Time: 3 Minutes Cook Time: 0 Minutes |
Ready In: 3 Minutes Servings: 6 |
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This is our all-purpose recipe for breadcrumbs. We have used these to coat chicken and pork chops. We also use them in any savory recipe that calls for breadcrumbs. My fiance and I work this recipe together. I gather the spices and he operates the hand processor. Ingredients:
2 cups dry breadcrumbs (about 4 slices of bread) |
1 tablespoon dried parsley |
1/2 teaspoon salt |
1 teaspoon pepper |
1/8 teaspoon cayenne |
1/8 teaspoon sage |
1 pinch onion powder |
1 pinch nutmeg |
1 pinch garlic |
Directions:
1. Pulse the bread in a food processor until they are crumbs.
2. Add in the spices and either mix by hand or give another pulse in the processor.
3. Notes: We use a hand processor and stop when we get to coarse crumbs.
4. We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though.
5. We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.
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