11 Breadcrumbs Recipes From 10 Cuisines.

The coating on every schnitzel, cutlet and croquette, and a texture element scattered over pasta and gratins. Panko is made from crustless bread torn into large airy flakes, so it absorbs less oil and stays crisp much longer than the fine dried European kind, which packs tighter and browns faster. Toast crumbs in oil with garlic before scattering them, since raw crumbs on a finished dish taste of nothing. Stale bread blitzed at home beats most shop-bought fine crumb.

11 recipes on this route