Herbed Breadcrumb Crust Recipe

By:

Meathead

Plated breadcrumb crusted chicken

Herbed Breadcrumb Crust Recipe


Plated breadcrumb crusted chicken
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.14 from 23 votes
This is a great basic herbed breadcrumb blend for use on a rack of lamb, chicken parts, pork chops, veal cutlets, fish, mushrooms, cauliflower, shrimp, zucchini, or others.

Course: Sauces and Condiments
Cuisine: American
Difficulty: Easy

Makes:


Takes:

Prep Time: 10 minutes

Ingredients

  • 3 tablespoons butter
  • 4 cloves fresh garlic
  • 2 cups breadcrumbs
  • 3 tablespoons minced fresh herbs
  • ¼¼ teaspoon salt
  • ¼ teaspoon ground black pepper
About the herbs. Try to get fresh herbs and make a blend. For lamb I like equal parts of rosemary, mint, and thyme. For chicken I skip the mint and use oregano. Ditto for eggplant.
About the breadcrumbs. Make sure they are fresh and unseasoned. Make them yourself from a good artisenal bread like a French baguette or Italian loaf.
Optional. Add 1/4 cup of finely grated parmesan cheese.
 

Method

  • Melt the butter in a pan over a low flame. Mince or press the garlic, add it to the pan,¼ and let it simmer for about 2 minutes on low. Turn off the heat. Add the breadcrumbs, herbs, salt, and pepper, and mix it all together.
  • You can store this in the fridge for a week or two, or freeze it for months. When it is time to cook, lightly coat the meat or veggie with oil and dust on the breading.
  • Cook indirect.

This is a great basic herbed breadcrumb blend for use on a rack of lamb, chicken parts, pork chops, veal cutlets, fish, mushrooms, cauliflower, shrimp, zucchini, or others.

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Published On: 8/25/2014 Last Modified: 4/16/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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