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Nutrition Facts
Serving Size 1 cups (approx) 225g Recipe makes 3 cups (approx)) The following items or measurements are not included below: 1 tablespoon italian seasoning
Calories 648
Calories from Fat 121		(18%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 1512mg		63%
Potassium 314mg		8%
Total Carbohydrate 103.1g		34%
	Dietary Fiber 6.1g	24%
	Sugars 2.4g
Protein 26.7g		53%
how is this calculated?

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Kittencal's Seasoned Dry Italian Breadcrumbs

Recipe #203857 | 10 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jan 7, 2007

These are so much better than any store-bought bread crumbs, use in any recipe calling for seasoned breadcrumbs, they make a wonderful breading for baked chicken and fish --- store in the fridge or freezer and use when needed --- the recipe can be reduced to one loaf of bread if desired, since I use these on a regular basis I most always make two loaves.

3 cups (approx) (change servings and units)

Ingredients

2 loaves unsliced Italian bread
2/3 cup grated parmesan cheese
1 tablespoon italian seasoning
2 teaspoons garlic powder
2 tablespoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper (optional)

Directions

1
Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (or you may also oven-dry the bread slices).
2
Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.
3
Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.
4
Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.

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Featured Reviews for This Recipe

From: Drunk Chef

On Jun 30, 2009

These breadcrumbs are unique because they are made of bread. Honestly, I don't even understand why.

0 people found this review helpful

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From: Epi Curious

On Mar 25, 2009

What a great way to keep from wasting good bread! I used a whole round loaf of sourdough and it was perfect with the spices. Much better than purchased breadcrumbs. Another winner!

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From: SGpratt

On Jan 29, 2009

Alleluia ~~ an easy way to always have breadcrumbs on hand! Plus, I used whole wheat bread to up the nutrient factor. I used these breadcrumbs in Kittencal's Italian Melt-In-Your-Mouth Meatballs and froze the rest. Thank you for posting!

1 person found this review helpful

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From: StacyW

On Aug 29, 2008

Oops, I didn't realize I had not rated this recipe yet. I use only this recipe for breadcrumbs now. I always save the left over bread and just make it with that. I store it in my fridge, and have fresh breadcrumbs whenever I need them for another recipe. Great money saver, as I would have just thrown out the bread ends anyway. thanks!!

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