Recipe courtesy of Marcela Valladolid
Buttery Herb Breadcrumbs
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 26 mg
- Sodium
- 280 mg
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 26 mg
- Sodium
- 280 mg
Ingredients
Directions
- Place the cubed bread in a food processor and pulse until coarse in texture.
- Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
- Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
