Buttery Herb Breadcrumbs
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 26
- Sodium
- 280
- Total: 15 min
- Active: 10 min
Ingredients
About 8 cups cubed stale or leftover Italian bread
6 tablespoons unsalted butter
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/4 cup grated Parmesan
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.