- 3 tablespoons butter
- 4 cloves fresh garlic
- 2 cups breadcrumbs
- 3 tablespoons minced fresh herbs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
About the breadcrumbs. Make sure they are fresh and unseasoned. Make them yourself from a good artisanal bread like a French baguette or Italian loaf.
Optional. Add 1/4 cup (59.1 ml) of finely grated parmesan cheese.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- 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.