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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 111g Recipe makes 2 cups) |
||
| Calories 433 | ||
| Calories from Fat 52 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1375mg | 57% | |
| Potassium 255mg | 7% | |
| Total Carbohydrate 79.1g | 26% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 6.9g | ||
| Protein 14.7g | 29% | |
Seasoned Breadcrumbs
By: Saturn
Dec 6, 2006
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.
2 cups
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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- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Preparation > Time to Make > < 15 mins
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- Occasion > Taste/Mood > Savory
- Dietary > Diabetic
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Featured Reviews for This Recipe
From: Sharon123
On Apr 28, 2008
What a spicy and flavorful mix! This will give pep to anything! I used up ends of wheat French bread and rye. Great! Thanks! Made in appreciation for all your hard work in PAC!
From: Mark & Stacy
On Dec 20, 2007
Needed seasoned breadcrumbs for one of Kittencal's recipes, and we never have any on hand. My husband decided to make them this time. I don't know how this could be anything other than good, as long as your spices are fresh. The chicken we made with this recipe was outstanding, so we'll definitely use this again. We put the rest of the crumbs in the freezer, so I'll have to see how they work next time.
From: Susie D
On May 4, 2007
I loved these! I used french bread to make the crumbs and then followed your recipe. I used them on Chicken With Laughing Cow Cheese and also on a few plain chicken strips to bake for a salad the next day. The flavor is really terrific. I loved the addition of sage & nutmeg. This will be my go to recipe for breadcrumbs. Thank you for sharing your recipe!
From: AmandaInOz
On Oct 7, 2007
These were so quick and easy. Perfect use for bread that's just past its prime. I added a bit more cayenne for an extra kick, otherwise made exactly as stated. Great recipe! Thanks Saturn! Made for PAC Fall 2007.
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