Homemade Seasoned Italian Breadcrumbs
Delicious homemade Italian seasoned breadcrumbs for chicken cutlets, fried eggplant, or homemade meatballs. If you're looking for a way to get rid of some stale bread, this is a yummy way to do it!
Servings: 2 cups
Calories: 122kcal
Cost: $5
Equipment
- 1 food processor
Ingredients
- 2-3 loaves stale bread
- ¼ cup fresh parsley, chopped
- ½ cup pecorino romano
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Preheat the oven to 325℉. Cut the stale bread into 1-inch cubes. Place on a baking sheet and bake for 15 minutes. Remove and allow to cool for a few minutes.
- Place all the bread in the food processor once cooled. Process on high until finely blended.
- Combine the breadcrumbs, parsley, pecorino, salt, pepper, and garlic powder.
Video
Notes
- Some breads will toast faster than others, depending on the type of bread. Keep that in mind if you're toasting two types of bread at the same time.
- If some of your toasted bread doesn't process finely in the food processor, remove it from the crumbs with a strainer. You can then retoast for 10 minutes and reprocess or just toss them.
- Refrigerate in a ziploc bag for 2-3 days. After a few days, moisture can start to affect the quality of the breadcrumbs.
- Homemade breadcrumbs get freezer burn in the freezer pretty quickly if not completely dried, so I usually recommend using them after you make them instead of trying to save them.
Nutrition
Calories: 122kcal | Carbohydrates: 5g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 1574mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 833IU | Vitamin C: 10mg | Calcium: 315mg | Iron: 1mg
